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Roast chicken drumsticks with pearl couscous and tzatziki
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Drumsticks: Flavorful, budget-friendly, and quick-cooking option perfect for busy weeknights and loved by all ages.
Ingredients:
  • 1 garlic bulb, halved
  • 1 bunch fresh thyme
  • 1 lemon, thickly sliced
  • 8 chicken drumsticks
  • 36.40 gm extra virgin olive oil
  • 2 middle bacon rashers, trimmed, chopped
  • 82.50 ml pine nuts
  • 62.50 ml currants
  • 250g packet pearl couscous
  • 637.50 gm salt reduced chicken style liquid stock
  • 100g feta, crumbled
  • 125.00 ml fresh flat-leaf parsley leaves
  • 42.00 gm lemon juice
  • 125.00 ml Greek-style yoghurt
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 1 tsp dried mint
  • Pinch of sea salt
Instructions:
  • Prepare Tzatziki by combining yogurt, cucumber, fresh mint, and a pinch of salt in a bowl. Mix well and chill until ready to serve.
  • Preheat your oven to 180°C (160°C fan-forced) to get it nice and toasty for your cooking.
  • In a large baking dish, arrange garlic, thyme, lemon slices, and 1/2 cup of cold water. Add chicken on top and drizzle with 1 tablespoon of oil. Season with salt and pepper. Bake for 40 minutes or until the chicken is golden and fully cooked.
  • In a medium saucepan over medium heat, heat the remaining oil. Cook the bacon until golden for about 5 minutes, stirring occasionally. Then, add pine nuts, currants, and couscous, toss to coat. Pour in the stock, cover and reduce heat to low. Keep cooking and stirring occasionally for about 20 minutes until the couscous is tender and the liquid is absorbed.
  • Transfer to a heatproof bowl, then add crumbled feta, chopped parsley, and fresh lemon juice. Mix thoroughly to combine. Serve the chicken alongside couscous and tzatziki.

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