The chicken can be cooked ahead of time in the slow cooker, ready with a welcoming aroma at the end of a busy day. Simply roast the pumpkin, steam the couscous and dinner is ready.
- 4 whole chicken legs or 8 thighs
- 2 onions, peeled and sliced
- 4 cloves Numero Uno Garlic, chopped
- 2 tsp Gregg’s Ground Ginger
- 2 tsp Gregg’s Ground Cumin
- 2 tsp Gregg’s Ground Cinnamon
- 1 bunch parsley, chopped
- 125g Delmaine Green Stuffed Olives
- 1 tin Delmaine Crushed Tomatoes
- Pams Fresh Express Pumpkin pieces 500g
- 1 capsicum, deseeded and slice
- 250g Delmaine Couscous
- 1-2 Sandhurst Pickled Lemons
- ALSO NEED: pepper, oil, tin foil
- Heat oven to 180ºC.
- If using whole chicken legs, cut the in half so you have a drumstick and thigh.
- Heat some oil in a pan and brown off the chicken.
- Add the onions, garlic and cook until the onions are soft.
- Add ginger, cumin, cinnamon and the parsley.
- Add olives and the tin of tomatoes. Transfer to an oven dish and cook uncovered for 40-45 minutes or until cooked.
- Season the pumpkin and toss with a little oil.
- Place on a baking tray and roast, about 20 minutes.
- Put the couscous into a bowl, add a glug of oil or a knob of butter and just cover with boiling water. Quickly cover tightly with tin foil and put aside for approximately 10 minutes.
- Separate the skin from the pickled lemon and slice finely.
- When the pumpkin and capsicum are cooked remove from the oven and fold in the rest of the chopped parsley and the pickled lemon. Season.
- Fluff up the couscous using a fork.
- Serve the chicken on the couscous with capsicum and pumpkin.
- Add some large Greek or Kalamata olives.
- Substitute coriander for parsley.
- You can substitute Ras el Hanout spice mix for the cumin, ginger and cinnamon.
- It is usually the skin of pickled lemons that are used as the flesh is often too salty. Don’t be afraid to add a little to other recipes.