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Add a photoThis vibrant dish is a collaboration of a classic Italian side dish peperonata and a rosemary & thyme infused chicken leg. Mixing the peperonata together with the couscous gives the side dish a new dimension. I find this dish a joy to cook and serve to my friends and family. When a dish can simply lift ones mood with not only it's beautiful flavours, but it's attractive colours, you know you have a winner...
Servings: 4 Servings
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Ingredients
- For the Couscous alla Peperonata
- 200g couscous
- 1 chicken stock cube
- 2 garlic cloves, finely sliced
- 3 red peppers
- black kalamata olives
- extra virgin olive oil
- parsley
- For the Thymary Chicken Legs
- 4 chicken legs
- 1 lemon
- 4 garlic cloves
- thyme
- rosemary
- olive oil
Directions
- 1) Preheat the oven to 220C/ 430F/ gas mark 7. And preheat the grill/broil to the highest setting.
- 2) Dry the red peppers and rub them with olive oil and grill/broil until mostly charred, all over. Then let them cool.
- 3) In a oven proof tray add the chicken legs and 4 crushed garlic cloves, chopped rosemary and thyme, salt and black pepper. Rub everything together with some olive oil, making sure all the chicken is covered. Then grate a little lemon zest over the legs and pour half the lemon juice. Place in the preheated oven for 40/45 minutes, until the skin is crisp and golden.
- 4) Meanwhile slice the chargrilled peppers lenghways and add them to a pan with olive oil and sliced garlic, on a medium heat. Stir gently, making sure not to break up the peppers. Add the black olives, parsley, salt and pepper. And gently stir again and cook for 5 minutes.
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- *~At this stage the peperonata could also be served on its own. ~*
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- 5) In a large heat proof mixing bowl, add the couscous and crumble the stock cube over it. Add salt and black pepper, with a sprinkle of chopped parsley. Add enough boiling water to cover the couscous about 1cm high. Give it a little stir and cover with cling film for 5 minutes.
- 6) Fluff the couscous with a fork and add the peperonata and stir again with a fork, making sure everything is well combined.
- 7) Dress some rocket leaves with a little lemon juice and extra virgin olive oil and plate the thymary chicken and couscous.
- 8) Smile. And enjoy....
- Luna
-  *Cook's Tip: You can refrigerant the couscous alla peperonata and mix in some rocket leaves & small mozzarella pieces and voilà , it's transformed into a vibrant couscous salad. Even more of a reason to smile...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 91 | 25% |
| Total Fat 10.07g | 13% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 118mg | 5% |
| Potassium 411mg | 12% |
| Total Carbs 45.5g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.31g | 2% |
| Protein 20.88g | 33% |
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