Honeyed chicken drumsticks with pearl couscous

Cooking Meat Honeyed chicken drumsticks with pearl couscous

The family will love this simple chicken recipe with its sweet and spicy flavour.

Lables: Egg free Fish free Lactose free Milk free Shellfish free
  1. Combine honey, spice mix, 1 tablespoon oil and 1 tablespoon warm water in a large, shallow dish. Add chicken. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
  2. Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place chicken on prepared tray. Bake for 40 minutes, turning chicken halfway during cooking, or until chicken is golden and cooked through.
  3. Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium heat. Add couscous. Toss to coat. Add stock. Cover. Reduce heat to low. Cook 15 to 20 minutes, stirring occasionally, or until tender.
  4. Transfer couscous to a heatproof bowl. Add lemon juice and remaining oil. Toss to combine. Add apricot, pine nuts, coriander and onion. Toss well. Serve chicken with couscous and drizzle with pan juices.

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1/4 cup honey
3 tsp Moroccan spice mix
1/4 cup olive oil
8 chicken drumsticks
250g packet pearl couscous
2 1/2 cups Massel salt reduced chicken style liquid stock
1 tbsp lemon juice
150g dried apricots, chopped
1/3 cup pine nuts, toasted
2/3 cup chopped fresh coriander leaves
2 green onions, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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