Ingredients:

  • 4 large chicken legs (approx. 1.5 lbs / 680 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon paprika (5 g)
  • 1 teaspoon ground cumin (5 g)
  • 1 teaspoon dried thyme (1 g)
  • Salt and pepper, to taste
  • 2 cups chicken broth (480 ml)
  • 1 cup diced tomatoes (fresh or canned, 240 g)
  • 1 cup couscous (160 g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon unsalted butter (14 g)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Season chicken legs with salt and pepper, then brown them on all sides, about 5-7 minutes. Remove and set aside.
  3. Add chopped onion to the pot; sauté until translucent, about 3-4 minutes.
  4. Stir in minced garlic, paprika, cumin, and thyme; cook for 1-2 minutes until fragrant.
  5. Return chicken to the pot, add chicken broth and diced tomatoes.
  6. Bring to a simmer, cover, and cook for 30-35 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  7. In a separate pot, bring 1 cup of water to a boil.
  8. Add couscous, lemon juice, butter, and a pinch of salt. Stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  9. Plate the chicken, spoon sauce over the top, and serve with a side of fluffy couscous. Garnish with chopped parsley.