Print Recipe
 Chicken Legs and Tender Couscous Recipe
I suggest chicken legs with garlic and tender couscous. A quick lunch or dinner after work. Chicken legs can be marinated overnight, put in the refrigerator or for an hour at room temperature, covered with a film. Fragrant legs, with your favorite spices and tender couscous, will become a delicious treat for your family.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Products. Choose a set of products and spices for your family.
    Products. Choose a set of products and spices for your family.
  2. Wash chicken drumsticks in cold water, blot with a paper towel. Prepare the form in which you will bake chicken drumsticks, season the drumsticks with salt and pepper to taste. Put the chicken drumsticks in the mold. Squeeze garlic or finely chop in olive oil, add spices to your taste (I have dry dill) mix, pickle with a hammer, cover with a film, leave for one hour at room temperature. Turn the oven on 190", fry the chicken drumsticks for 45-50 minutes, do not cover the foil (you can cover it with a lid), then open, fry until golden brown. Watch your technique.
    Wash chicken drumsticks in cold water, blot with a paper towel. Prepare the form in which you will bake chicken drumsticks, season the drumsticks with salt and pepper to taste. Put the chicken drumsticks in the mold. Squeeze garlic or finely chop in olive oil, add spices to your taste (I have dry dill) mix, pickle with a hammer, cover with a film, leave for one hour at room temperature. Turn the oven on 190", fry the chicken drumsticks for 45-50 minutes, do not cover the foil (you can cover it with a lid), then open, fry until golden brown. Watch your technique.
  3. While the chicken drumsticks are being fried, prepare the couscous. Pour the couscous into a deep bowl, pour boiling water from the kettle in a ratio of 1: 2, add the peeled raisins, 1 tbsp olive oil, salt to taste, mix, cover, leave for 7-10 minutes.
    While the chicken drumsticks are being fried, prepare the couscous. Pour the couscous into a deep bowl, pour boiling water from the kettle in a ratio of 1: 2, add the peeled raisins, 1 tbsp olive oil, salt to taste, mix, cover, leave for 7-10 minutes.
  4. Chicken legs from the oven.
    Chicken legs from the oven.
  5. Put the chicken drumsticks on the couscous, you can pour the sauce from the cooked chicken drumsticks. Serve immediately.
    Put the chicken drumsticks on the couscous, you can pour the sauce from the cooked chicken drumsticks. Serve immediately.
  6. Bon appetit!!!
    Bon appetit!!!
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