Spicy Chicken Drumsticks with Couscous
with fragrant labneh sauce & vegetables
Today, chicken drumsticks are on the menu. You'll give them a unique twist by seasoning them with African-inspired spices - something everyone can enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ sachet(s)
African-inspired spice mix
½ piece
Red onion
1 piece
Carrot
½ piece
Bell pepper
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
40 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
5 g
Ginger paste
1 piece
Garlic
2 piece
Chicken drumsticks in Baharat marinade
Not included in your delivery
200 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Honey [or plant-based alternative]
¼ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Make two incisions into the chicken drumsticks, making sure to cut to the bone. Transfer the chicken drumsticks to a bowl and drizzle with olive oil, then toss well to coat.
Melt the butter in a large deep frying pan over high heat. Fry the drumsticks for 5 - 6 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 15 - 18 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.
Take the chicken drumsticks out of the pan. Stir the couscous into the vegetables, then serve on plates and top with the drumsticks. Serve with the labneh sauce to finish.
