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Рецепт Thymary Chicken & Couscous alla Peperonata
by Luna's Recipes

Thymary Chicken & Couscous alla Peperonata

This vibrant dish is a collaboration of a classic Italian side dish peperonata and a rosemary & thyme infused chicken leg. Mixing the peperonata together with the couscous gives the side dish a new dimension. I find this dish a joy to cook and serve to my friends and family. When a dish can simply lift ones mood with not only it's beautiful flavours, but it's attractive colours, you know you have a winner...

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Avg. 5/5 1 голос
  Италия Italian
  Порций: 4 Servings

Ингредиенты

  • For the Couscous alla Peperonata
  • 200g couscous
  • 1 chicken stock cube
  • 2 garlic cloves, finely sliced
  • 3 red peppers
  • black kalamata olives
  • extra virgin olive oil
  • parsley
  • For the Thymary Chicken Legs
  • 4 chicken legs
  • 1 lemon
  • 4 garlic cloves
  • thyme
  • rosemary
  • olive oil

Инструкции

  1. Preheat the oven to 220C/ 430F/ gas mark 7. And preheat the grill/broil to the highest setting.
  2. Dry the red peppers and rub them with olive oil and grill/broil until mostly charred, all over. Then let them cool.
  3. In a oven proof tray add the chicken legs and 4 crushed garlic cloves, chopped rosemary and thyme, salt and black pepper. Rub everything together with some olive oil, making sure all the chicken is covered. Then grate a little lemon zest over the legs and pour half the lemon juice. Place in the preheated oven for 40/45 minutes, until the skin is crisp and golden.
  4. Meanwhile slice the chargrilled peppers lenghways and add them to a pan with olive oil and sliced garlic, on a medium heat. Stir gently, making sure not to break up the peppers. Add the black olives, parsley, salt and pepper. And gently stir again and cook for 5 minutes.
  5. 
  6. ~At this stage the peperonata could also be served on its own. ~*
  7. 
  8. In a large heat proof mixing bowl, add the couscous and crumble the stock cube over it. Add salt and black pepper, with a sprinkle of chopped parsley. Add enough boiling water to cover the couscous about 1cm high. Give it a little stir and cover with cling film for 5 minutes.
  9. Fluff the couscous with a fork and add the peperonata and stir again with a fork, making sure everything is well combined.
  10. Dress some rocket leaves with a little lemon juice and extra virgin olive oil and plate the thymary chicken and couscous.
  11. Smile. And enjoy....
  12. Luna
  13.  *Cook's Tip: You can refrigerant the couscous alla peperonata and mix in some rocket leaves & small mozzarella pieces and voilà, it's transformed into a vibrant couscous salad. Even more of a reason to smile...