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Chicken legs with Turkish spices

Chicken legs with Turkish spices

9
Points®
Total Time
3 hr 25 min
Prep
15 min
Cook
3 hr 10 min
Serves
4
Difficulty
Moderate
Purple is believed to be the original colour of ancient carrots before orange took over. They also look great and add some colour to your meal.

Ingredients

Plain flour

1 tbs

Olive oil

1 tbs

Skinless chicken drumstick

564 g, (Buy 8x88g)

Ground cumin

2 tsp

Ground paprika

1 tsp

Dried oregano

1 tsp, ground

Ground cinnamon

¼ tsp

Chicken stock

1⅓ cup(s), (375ml)

Baby carrot

8 individual, , 4 purple

Eschalot(s)

4 whole

Orange rind

2 tsp, finely grated

Freshly squeezed orange juice

¾ cup(s), (250ml)

Dry wholemeal couscous

¾ cup(s), (200g)

Fresh coriander

½ cup(s)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (240g)

Instructions

  1. Place flour in a large bowl. Season with salt and pepper. Add chicken and toss to coat.
  2. Heat oil in a large non-stick frying pan over a medium heat. Cook chicken, turning, in batches, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  3. Cook cumin, paprika, oregano and cinnamon in same pan, stirring, for 1 minute or until fragrant. Add 1 cup (250ml) chicken stock and half the rind and bring to the boil. Pour mixture over chicken in slow cooker. Add carrots and eschalots. Cook, covered, on low for 6 hours (or high for 3 hours).
  4. Towards end of cooking time, combine juice and remaining stock in a medium saucepan over high heat. Bring to the boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Finely chop half the coriander. Add chopped coriander to couscous with remaining rind and gently toss to combine. Season with salt and pepper.
  5. Top couscous with chicken and drizzle with cooking juices. Top with a dollop of yoghurt and sprinkle with remaining coriander. Serve with carrots and eschalots.

Notes

SERVING SUGGESTION: Steamed broccoli and cauliflower florets. ON THE STOVETOP: If you don’t have a slow cooker, cook chicken mixture in a large covered saucepan over low heat for 1 hour or until chicken is cooked through and carrots are tender.

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