Algerian Chicken and Green Olive Couscous

Ingredients

• 4 chicken legs
• 100 g green olives, pitted
• 3 carrot
• 2 courgette
• 2 onion
• 2 tbsp ras el hanout
• 600 ml chicken stock
• 2 tbsp olive oil
• 300 g couscous
• 20 g fresh flat-leaf parsley

Method

1. 1

   Heat the oil in a large pot. Brown the chicken legs all over for 6 minutes, then remove. Slice the onions and soften in the same pot for 5 minutes.

2. 2

   Stir in the ras el hanout and cook for 1 minute. Return the chicken, pour in the stock, bring to a simmer, cover and cook for 20 minutes.

3. 3

   Peel and slice the carrots into thick batons; slice the courgettes into chunks. Add both to the pot along with the olives. Cook for a further 15 minutes.

4. 4

   Ladle 360ml of the hot cooking broth over the couscous in a bowl, cover and leave for 5 minutes. Fluff with a fork.

5. 5

   Mound the couscous on a large platter, top with the chicken and vegetables, spoon over the remaining broth and scatter with parsley.