Moroccan chicken drumsticks with minted couscous

0:15 Prep | 0:50 Cook | 4 Servings | Easy

These tasty Moroccan drumsticks with minted couscous is a super easy mid-week meal that the whole family will enjoy.

INGREDIENTS

1/4 cup extra virgin olive oil
800g kent pumpkin, unpeeled, cut into 8 wedges
3 baby eggplant, halved lengthways
1 lemon, thinly sliced
230g jar pitted Sicilian green olives, drained
1 cup couscous
1 cup boiling water
2 teaspoons finely grated lemon rind
1/4 cup fresh mint leaves, finely chopped
1/4 cup pomegranate seeds
Plain Greek-style yoghurt, to serve

MOROCCAN CHICKEN RUB
1 1/2 tablespoons Moroccan seasoning
1cm piece fresh ginger, finely grated
4 garlic cloves, crushed
8 chicken drumsticks (about 1.2kg)

m*ethod

Step 1 Make Moroccan Chicken Rub. Place seasoning, ginger and garlic in a freezable airtight container. Add chicken. Rub to coat. Cover with lid. Refrigerate for 2 hours, if time permits (or see note).

Step 2 Preheat oven to 200C/180C fan-forced. Line 2 baking trays with baking paper.

Step 3 Place chicken on 1 prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Bake for 45 to 50 minutes or until golden and cooked through.

Step 4 Meanwhile, place pumpkin, in a single layer, on remaining prepared tray. Drizzle with remaining oil. Bake in oven with chicken for 40 minutes, adding eggplant to tray for the last 20 minutes of cooking time. Add lemon slices and olives to tray for the last 10 minutes of cooking time.






Step 5 Meanwhile, place couscous, boiling water and lemon rind in a heatproof bowl. Cover. Stand for 5 minutes. Fluff with a fork to separate grains. Stir mint into couscous. Season with salt and pepper.

Step 6 Transfer vegetables and chicken to a large serving plate. Sprinkle with pomegranate seeds. Serve with couscous and yoghurt.