Ingredients:
4 large chicken legs, skin on, cut into drumsticks and thighs
50ml olive oil
Salt & freshly ground black pepper
Cloves of garlic, peeled and finely chopped
500g chicken stock
400 g tined chickpeas
1 1/2 teaspoon harissa paste or hot chili
1cup tomato paste
1 tablespoon smoked paprika
2 carrots , peeled and sliced
1 large onion, peeled and finely chopped
1 tablespoon ground cumin
1 tablespoon ground ginger
50 g beef bacon, cut into cubes
4 people
10 Min.
50 Min.
Directions:
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1
Mix all the spice rub ingredients and harissa paste together in a small bowl. Put the chicken into a large bowl, massage it with the spice rub, then cover with plastic wrap and put into the fridge for a couple of hours.
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2
Preheat the oven to 220°C. Heat oil in roasting pan over high heat. Place chicken and cook for about 10 minutes until golden brown on all sides.
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3
In the same pan saute the bacon, onions, carrots and garlic for about 5 minutes and then deglaze the pan with tomatoes paste and the stock. Tip in the chickpeas then season with salt and pepper and bring to the boil.
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4
Place chicken gives everything a gentle stir and transfers to an oven tray and roast for 30–35 minutes or until cooked through.
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5
Serve with the tasty couscous.
