Recipes

Serves 4

• 4 Chicken Legs
• 1 Red Onion
• 350g Cherry Tomatoes
• 1 Lemon
• 1 Courgette
• 500g Cous Cous
• Garlic
• Olive Oil
• Chicken Stock Cube
• Dried Mixed Herbs
• Salt & Pepper

Preheat the oven to 200°C, fan 180°C, gas 6. Place the chicken legs in a large roasting tray and add 1 red onion, peeled and cut into 8 wedges, and 1 garlic clove, peeled and finely sliced. Season with salt and pepper and sprinkle over a pinch of dried mixed herbs. Drizzle with a little olive oil and toss to combine the flavours. Place in the oven and cook for 35 minutes then add 1 x 350g pack cherry tomatoes, whole, and cook for another 10 minutes.

Make 1 pint of hot chicken stock using 1 chicken stock cube. Place 500g cous cous in a bowl, then pour over the hot stock, cover with cling film and allow to steam for 5 minutes.

Meanwhile, fry 1 courgette, roughly chopped, in a little olive oil for a couple of minutes. Fluff up the cous cous with a fork, season with salt and pepper and grate in some lemon zest. Add the courgettes and drizzle with a little olive oil.

Squeeze the juice of 1 lemon over the chicken, tomatoes and onion and serve with cous cous on the side.