Spicy Chicken Drumsticks with Couscous

Melt the butter in a large deep frying pan over high heat. Fry the drumsticks for 5 - 7 minutes until evenly browned. In the meantime, chop the onion and crush or mince the garlic. Slice the carrot into thin crescents and cut the bell pepper into strips.

Lower the heat and add the vegetables to the pan, along with the ginger paste, the garlic and half of the African-inspired spices. Add 25ml stock per person, then cover with the lid. Cook for 20 - 25 minutes, or until the vegetables are done and the chicken is no longer pink inside. Turn the chicken regularly and season with salt and pepper.

Transfer the couscous to a large bowl (see Tip). Add the rest of the stock and African-inspired spices, along with the honey and the extra virgin olive oil. Cover the bowl and allow to stand for at least 10 minutes. 

Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the couscous but then just serve two thirds. You can keep the rest in the fridge to use another time.

Finely chop the fresh herbs. In a small bowl, combine the labneh with half of the herbs and then season to taste with salt and pepper. Stir the rest of the herbs into the couscous.