Crispy Chicken Leg with Spiced Vegetable Couscous - James Martin Chef

Ingredients

• 2 fresh chicken legs, boned out
• 100g unsalted butter
• 200g water
• Sunflower oil, for cooking
• 200g couscous
• 6g (¾ teaspoon ) Ras el hanout
• 4g ( ½ tsp) table salt
• 8g ( 1tsp ) powdered chicken stock (knorr stock cube)
• 2g ( ¼ tsp) Dried garlic granules
• 2g ( ¼ tsp) dried mixed herbs
• 350g boiling water
• Chopped chives fresh
• 1 Yellow pepper
• 1 Red pepper
• 1 onion (peeled)
• 125g button mushrooms
• 150g pancetta (or smoked bacon, lardons)
• 50g cornflour
• Chicken stock cube in 250ml boiled water
• Chopped tarragon
• Heat a frying pan with a little oil
• Place the chicken skin side down in the pan. Cook on a medium high heat until the skin is golden and crispy (4-5 minutes)
• Turn over, add butter and some water and finish cooking in an emulsion for 6-7 minutes
• Remove from pan, but keep pan for sauce
• In a bowl, mix the couscous, ras el hanout, chicken stock, garlic and herbs. Pour into a flat, shallow dish so you have an even thin layer
• Have some cling film to hand. Boil the kettle. Once boiled, weigh out the water and pour evenly over the couscous.
• Cling film the tray straight away. Leave to steam and cool down. Once cooled, use a fork to fluff the cous cous by dragging the progs across the cous cous surface, until it has all separated
• Dice the peppers and onions as finely or chunky as you want. Personally, I find smaller works better.
• Half or quarter the mushrooms depending on size.
• Dice the pancetta or bacon.
• Heat a large based saucepan with a little oil. Add the bacon and fry.
• Once coloured, add the onion, cook for 1 minute, then add the mushrooms.
• Mix in prepared couscous.
• Add chicken stock to the pan with reserved chicken fat
• Mix cornflour with a little water, and whisk in to the chicken stock to thicken
• Finish with chopped tarragon