Paprika Chicken on Pearl Couscous
Makes 6 legs, 2 extra for the bigger eaters.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 whole chicken legs
- 1/4 cup olive oil
- 4 cloves garlic (minced)
- 4 tsp smoked paprika
- 1 tsp dried oregano leaves
- 1 tsp dried parsley
- Zest of 1 lime
- Salt and pepper to taste
- 1 lime (halved)
- 1 cup Pearl Couscous
- 1-1/2 cup 480ml Chicken stock, hot
- 200 g baby beans (cut into 1 inch length)
- 1 tbsp olive oil
Instructions
- 1
Paprika Chicken
- 2
Pre-heat oven to 190C.
- 3
In a small bowl, add olive oil, paprika, garlic, oregano, parsley, lime zest, salt, and black pepper together. Mix to combine seasoning mix.
- 4
Place chicken on a baking tray, and pour seasoning mix over chicken.
- 5
Use a brush to make sure the seasoning is evenly distributed.
- 6
Bake for 50 minutes at 190C or until chicken is done, juices runs clear.
- 7
Couscous
- 8
Heat pan on medium heat with olive oil.
- 9
Toast couscous until light golden, about 5-7 minutes.
- 10
Pour in hot chicken stock, stir, reduce heat to low, and cover.
- 11
Allow to simmer gently for 9 minutes.
- 12
Remove lid, and add baby beans on top of couscous.
- 13
Cover, and cook for another minute.
- 14
Remove from heat, allow to rest for 5 minutes, then fluff with a fork before serving.