This little dish is actually a manipulation of a recipe by Jamie Oliver. Ever since finding the perfect way in which to make it, it has been a firm favourite as an entrée at dinner parties, and will probably persist in being so when I become a university student. The ingredients are so damn cheap!
- 8 chicken legs and/or wings
- 4 large carrots – peeled and sliced
- 2 red onions – peeled and quartered
- Extra Virgin Olive Oil
- 4 cloves garlic – peeled and chopped
- Rosemary, Thyme, Sage
- 150ml hot chicken stock
- 500g plain couscous
- Hot water
- Salt & Pepper
Preparation: 20 mins
Cooking time: 45 mins
Serves 4-8 people
- Place chicken pieces in a roasting dish and cover in olive oil. Peel carrots and chop into thick pieces; peel and quarter onions; peel and chop garlic – place all into the roasting dish with even more oil, rosemary, thyme and sage, salt and pepper. Place in the oven at Gas Mark 7 for 45 minutes.
- 10 minutes at most before the end, boil some water and crumble a chicken stock cube into a measuring jug. Pour water into jug and whisk with a fork until the stock cube is completely dissolved.
- Pour couscous into a bowl, and follow by pouring the hot stock in until submerged. Cover with clingfilm and leave to steam.
- Take the roasting dish out of the oven and remove clingfilm from couscous (it should be light and fluffy). Season well and serve immediately.
For a revised version and video demonstration of this recipe: click here.