This dish is a true winter warmer that feels like a colourful hug in a bowl!
Golden, caramelised Hokkaido, sweet roasted bell peppers & red onions, and tender, juicy roasted chicken legs, all served over a fluffy bed of perfectly spiced couscous.
This dish is the ultimate balance of warm, hearty, and aromatic—every bite is packed with sweet, smoky, and savoury goodness.
Who’s ready to dig into this cozy feast?
Ingredients:
- 300 g Couscous
- 450 ml Chicken broth
- 1/2 Hokkaido
- 1 Zucchini
- 2 Red onions
- 2 Bell peppers
- 4 Chicken laps
- Salt, pepper
- 1 Yellow onion
- 1/2 Teasp Smoked Paprika
- 1/2 Teasp Curry Powder
- Oil
Procedure:
- Start by cutting the vegetables in medium size pieces, put them in an oven tray, season with salt and pepper, drizzle olive oil and bake in the preheated oven for 20 minutes until the vegetables are soft.
- Season the chicken laps with salt, pepper, smoked paprika, garlic and drizzle with olive oil, mix until the laps are coated with an even layer of condiments, then put them in a tray and roast in the oven until golden brown.
- Finely chop an onion and sauté in a pan under medium heat then, when the onions are translucent add the couscous, season with salt and toast for 5 minutes. Set the couscous and the onion into a heat-resistant bowl.
- Add chicken broth in a saucepan and bring to a boil, then pour over the couscous. Season with smoked paprika and curry powder, mix until the condiments are well distributed in the couscous then cover with plastic foil and let it rest for 15-20 minutes for all the liquid to be absorbed by the couscous.
- After the couscous is ready, pour the couscous into a serving bowl, followed by the roasted vegetables on top, and the chicken laps.
- Serve warm with a glass of white wine.
- Enjoy!
Servings: 4 servings
Time: 60 minutes
