Tuesday

Thymary Chicken & Couscous alla Peperonata



This vibrant dish is a collaboration of a classic Italian side dish peperonata and a rosemary & thyme infused chicken leg. Mixing the peperonata together with the couscous gives the side dish a new dimension. I find this dish a joy to cook and serve to my friends and family. When a dish can simply lift ones mood with not only it's beautiful flavours, but it's attractive colours, you know you have a winner...


Serves 4
Ingredients
-For the Couscous alla Peperonata
200g couscous
1 chicken stock cube
2 garlic cloves, finely sliced
3 red peppers
black kalamata olives
extra virgin olive oil
parsley

-For the Thymary Chicken Legs
4 chicken legs
1 lemon
4 garlic cloves
thyme
rosemary
olive oil

1) Preheat the oven to 220C/ 430F/ gas mark 7. And preheat the grill/broil to the highest setting.
2) Dry the red peppers and rub them with olive oil and grill/broil until mostly charred, all over. Then let them cool.
3) In a oven proof tray add the chicken legs and  4 crushed garlic cloves, chopped rosemary and thyme, salt and black pepper. Rub everything together with some olive oil, making sure all the chicken is covered. Then grate a little lemon zest over the legs and pour half the lemon juice. Place in the preheated oven for 40/45 minutes, until the skin is crisp and golden. 
4) Meanwhile slice the chargrilled peppers lenghways and add them to a pan with olive oil and sliced garlic, on a medium heat. Stir gently, making sure not to break up the peppers. Add the black olives, parsley, salt and pepper. And gently stir again and cook for 5 minutes.

At this stage the peperonata could also be served on its own.
 5) In a large heat proof mixing bowl, add the couscous and crumble the stock cube over it. Add salt and black pepper, with a sprinkle of chopped parsley. Add enough boiling water to cover the couscous about 1cm high. Give it a little stir and cover with cling film for 5 minutes.
6) Fluff the couscous with a fork and add the peperonata and stir again with a fork, making sure everything is well combined.
7) Dress some rocket leaves with a little lemon juice and extra virgin olive oil and plate the thymary chicken and couscous.
8) Smile. And enjoy....


 *Cook's Tip: You can refrigerant the couscous alla peperonata and mix in some rocket leaves & small mozzarella pieces and voilĂ , it's transformed into a vibrant couscous salad. Even more of a reason to smile...
  
     



12 comments:

Kim - Liv Life said...

This dish looks so appealing! Love the colors in your photos... nicely done!

January said...

i love the grilled peppers! your chicken looks moist and juicy. must be really flavorful :)

Belinda @zomppa said...

It's so colorful and I bet even tastier!

Elisabeth said...

Beautiful and colorful dish. Love your peperonata, bursting with flavor from the charred peppers.
Great job!

Tes said...

I love the nicely charred peppers... it sounds delicious. The thyme chicken looks good :)

ravienomnoms said...

I just love those peppers, I bet they have amazing flavor!

Ravenous Rowie said...

What a beautiful meal! that couscous sounds amazing! Thanks for the friend add on Foodbuzz!

mywanderingspoon said...

My favorite...I love roasted red peppers:)

Claudia said...

I'm sold - the peppers, the browned chicken - what time are you serving?

doggybloggy said...

I love chicken and I love this chicken dish and I especially love that I get to say that the "rocket" looks so fresh and perfect with this.

Karen said...

Beautiful dish...the colors are wonderful. All these flavors sound perfect for a hearty dinner. Yum!

happywhennothungry said...

OMG this looks amazing! I love chicken thighs. I think they're so much more flavorful than the breasts. Will def have to try this!