Chicken Drumstick With Couscous Salad Recipes

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CHICKEN DRUMSTICK WITH COUSCOUS SALAD



Chicken Drumstick With Couscous Salad image

I have become a great fan of couscous over the last year and well I love chicken and well this looks like a really nice recipe, from Australian BH&G Diabetiuc Living. NOTE - 10 minute cooling time not allowed for in timings. PLEASE NOTE - that pearl couscous is specified as it takes longer to cook than regular couscous which you can just add hot liquid to cover and fluff up 5 to 10 minutes later NOT with pearl it needs to be cooked.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

4 chicken drumsticks (skin removed)
cooking spray
ground black pepper (fesh)
1 tablespoon lemon juice (fresh)
1 teaspoon lemon zest (grated)
1/4 cup parsley (small fresh continental leaves, flat leaf)
1 garlic clove (minced)
1 teaspoon extra virgin olive oil
1/2 lemon (cut into wedges to serve)
125 ml orange juice (1/2 cup freshly squeezed)
80 ml water (1/3 cup)
80 g pearl couscous (Blu Gourmet Pearl specified 1/2 cup see note in intro)
1 lebanese cucumber (chopped)
30 g rocket (baby leaves 2 cups)
50 g snow pea sprouts (trimmed)
1 tablespoon red wine vinegar

Steps:

  • Preheat a barbecue plate to medium high and spray the chicken drumsticks with cooking spray and season with pepper and put the chicken on the barbecue plate and cook turning often, for 3 to 4 minutes or until lightly browned and then reduce heat to medium low, cover and cook turning twice, for 20 minutes or until the chicken is cooked through (juices should run clear when poked with a skewer - timing could depend on size of drumsticks).
  • COUSCOUS SALAD - Meanwhile put the orange juice and water in a small saucepan and cover and bring to a simmer over over a medium heat and then add the couscous and reduce the heat to low and cook covered for 10 minutes or until the liquid has been absorbed and the couscous is just tender and then transfer to a large bowl and set aside for 10 minutes to cool.
  • Now add the cucumber, capsicum, rocket, snow peas sprouts and vinegar to the couscous and sitr to combine.
  • Put the lemon jice, lemon zest, parsley, garlic and oil in a small bowl and season with pepper and set aside.
  • Divide the salad between plates and top with the chicken drumsticks and spoon the lemon mixture over to serve and accompany with the lemon wedges.

COUSCOUS WITH CHICKEN AND CHICKPEAS



Couscous With Chicken and Chickpeas image

From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

Provided by Stephanie Z.

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil or 2 tablespoons canola oil
8 chicken drumsticks
3 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 onion, cut into thin slices
1 turnip, peeled and cut into 1/2 inch cubes
2 tablespoons tomato paste
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne
6 cups water
3 carrots, cut into 1/4 inch slices
1 (15 ounce) can chickpeas (1 2/3 cups)
1/2 cup flat leaf parsley, chopped and packed in
1 1/3 cups couscous

Steps:

  • In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
  • Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
  • Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
  • Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
  • Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
  • Stir in 4 cups of the water and the carrots.
  • Add in the chicken and bring to a simmer.
  • Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
  • Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
  • Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
  • Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
  • Serve the stew with its broth over the couscous.

Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6

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