Recipe courtesy of Luke Mangan

Chicken with Couscous

  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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8 chicken legs

4 ounces yogurt

1 tablespoon Tandoori spices

18 ounces couscous

2 cups water

2 ounces butter

Salt and pepper


  1. Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan.
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