Chicken Casserole & Couscous

Another simple recipe that can be as hearty or light as you like. Once again, London's summer has been interruped by a cold snap so I decided to whip together something that would warm out tummies and prepare ourselves for a snuggly Sunday night in front of the TV.



For 4 servings -

This is what you'll need:

300g dry couscous
300ml boiling water
1tbsp butter
4 large chicken legs
1 tin chopped tomatoes
Large handful of parsley, chopped
6 cloves garlic, peeled and pressed
2 medium onions, diced
4tbsp olive oil
4tbsp grated parmesan cheese
1tbsp paprika
Salt and pepper to taste

This is what you do:

1. Preheat oven to 190 degrees celcius.
2. Heat oil to a medium heat and add garlic and onions, sautee for a minute or so until soft.
3. Add tomatoes and stir thoroughly.
4. Add 1/2 the parsley, paprika, salt and pepper to taste and remove from heat.
5. Arrange chicken legs in a large casserole dish and pour sauce over the top.
6. Sprinkle grated parmesan over the top and place in the oven for 40 minutes or until the chicken easily slides off the bone.
7. Prepare couscous according to directions on the packet.
8. Once ready, toss with 1tbsp butter and remaining parsley.
9. Serve on the side of the chicken with sauce drizzled over the top...and enjoy!

For a lighter meal, cook as above but allow to cool. Remove chicken from the bone, shred then toss with the couscous and some of the sauce.