Moroccan Style Chicken Drumsticks with Mint Couscous
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Prep Time
20 MINS
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Cook Time
35 MINS
- KCals 413
- Carbs 19G
Ingredients
- 12 skinless chicken drumsticks
For the marinade:
- 100 g fat-free yoghurt
- 4 tbsp harissa paste
- 2 cloves of garlic peeled and crushed
- 2 tbsp fresh lemon juice
- salt and black pepper to taste
For the couscous:
- 300 g wholewheat couscous
- 450 ml boiling water
- 2 tbsp fresh lemon juice
- 2 tsp balsamic vinegar
- 15 g fresh mint roughly chopped
- 125 g pomegranate seeds
Instructions
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Place all of the marinade ingredients in a small bowl and mix well.
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Make 3 diagonal cuts on each chicken drumstick and place in a single layer in a medium ovenproof dish.
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Spoon the marinade over the drumsticks, turning them to coat all over. Cover and place in the fridge for 30 minutes. Turn the oven on to preheat at 190°C, halfway through the marinating time.
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Uncover the drumsticks and place in the preheated oven for 35-45 minutes, or until the juices run clear and there is no sign of pinkness.
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While the drumsticks are cooking, make the couscous: place the couscous in a medium bowl and pour on 450ml of boiling water.
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Stir and then cover with cling film. Leave to soak for 10 minutes until all the water has been soaked up. Use a fork to separate the grains.
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Stir in the lemon juice, balsamic vinegar, mint and pomegranate seeds. Season to taste with salt and black pepper.
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Place two drumsticks on each plate and place a portion of couscous next to them. Serve with a mixed salad or accompaniment of your choice.