Moroccan Spiced Chicken Legs with Olive, Sundried Tomato and Halloumi Couscous

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the marinade
2 whole
Garlic clove - peeled and roughly chopped
1 tsp
Ground cumin
1 tsp
Ground coriander
1/2 tsp
Turmeric
1/4 tsp
Ground cinnamon
1 pinch
Saffron
1 whole
Lemon - Juice
1/2 whole
Lemon - Zest
1 tbsp
Olive oil
2 whole
Chicken leg
2 .
For the cous cous
300 grams
Cous cous
450 ml
Chicken stock
1 Large handful
Sundried tomatoes - finely chopped
1 handful
Green olives - pitted and roughly chopped
300 grams
Halloumi
1/2 whole
Lemon - Juice
1 Twist
Salt and pepper
2 tbsp
Houmous
Moroccan Spiced Chicken Legs with Olive, Sundried Tomato and Halloumi Couscous
  1. Mix the ingredients together for the chicken marinade and coat the chicken legs in it. Leave to marinate, ideally overnight but for a minimum of an hour.
  2. Preheat the oven to 180’C
  3. Place the chicken legs in an oven proof dish and roast for 45 minutes, until the skin is lovely and crisp
  4. In the meantime, cover the couscous with the stock and bringing to the boil. Once the liquid is boiling, remove from the head and cover with a lid. Leave to stand for 5-7 minutes and then return to a low heat and fluff up with a fork until dry. Stir in the lemon juice, tomatoes, olives, halloumi and season with salt and pepper
  5. Once the chicken is cooked, plate up and enjoy!

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