Provençal chicken thighs
easy
50 mins
50 mins
Ingredients
- 4 Chicken legs (approx. 200 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Sweet peppers
- 100 g Breakfast bacon (Bacon)
- 1 Pot of rosemary
- 5 TABLESPOONS Oil
- 300 g Aubergine
- 1 red and yellow pepper
- 250 g Courgette
- 1 Vegetable Onion
- 1 package (500 g) strained tomatoes
- 1 TABLESPOON dried herbs of Provence
- 1 small onion
- 2 TABLESPOONS Butter or margarine
- 300 g Couscous (durum wheat semolina)
Directions
- 1
Wash chicken legs and pat dry. Rub lightly with salt and paprika powder. Cut each thigh 3 - 4 times. Cut bacon into long thin strips. Wash the rosemary and pat dry. Put rosemary and bacon in the incisions.
- 2
Heat 3 tablespoons of oil in a pan. Fry chicken legs on both sides for 10-15 minutes each. In the meantime, clean, wash and chop the eggplant, peppers and courgette. Peel the vegetable onion and cut it into pieces. Fry vegetables in the remaining oil and add strained tomatoes. Cook for about 5 minutes. Season with herbs from Provence and salt. Peel and finely chop the onion and sauté in hot fat. Add the couscous and toss briefly. Add 300 ml water and 1 teaspoon of salt and let it swell on low heat for about 7 minutes. Stir while doing so.
- 3
Cook for about 5 minutes. Season with herbs from Provence and salt. Peel and finely chop the onion and sauté in hot fat. Add the couscous and toss briefly. Add 300 ml water and 1 teaspoon of salt and let it swell on low heat for about 7 minutes. Stir while doing so. Arrange the chicken legs on the vegetables. Add the couscous
Nutrition Facts
920 kcal
68 g
51 g
42 g
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