Smoked Paprika and Garlic Chicken- 1 x 600g Lilydale Free Range Chicken Drumsticks
- 2 garlic cloves, minced
- 2 tblsp smoked paprika
- 2 tblsp olive oil
- 1/2 tsp salt
Pearl Cous Cous Salad- 1 brown onion, diced
- 1 1/2 cups pearl couscous
- 2 1/2 cups chicken stock
- 1 cucumber, diced
- 1 punnet cherry tomatoes, quartered
- 2 shallots, finely sliced
- 2 tblsp lemon juice
- 2 tblsp olive oil
- 1/2 cup flat leaf parsley, finely chopped
- 1/2 cup Mint leaves, finely chopped
| Smoked Paprika and Garlic Chicken- Preheat Grill or BBQ. Preheat oven to 180°C
- Place chicken, garlic, paprika, oil and salt in a large bowl, mix to combine. Set aside for 10 minutes to marinate
- Cook chicken on BBQ or grill for 3 minutes on each side or until charred
- Place chicken on a lined baking tray. Bake in oven for 20 minutes or until cooked through
Pearl Cous Cous Salad- To make the couscous, heat oil in a large saucepan over medium heat. Cook onion until soft, add the pearl couscous, stirring for 3 minutes.
- Add the chicken stock and bring to the boil. Reduce heat, simmer for 10-15 minutes or until couscous is cooked. Set aside, allow to cool
- Add the cucumber, cherry tomatoes, shallots, lemon juice, olive oil, mint and parsley leaves to the cooked couscous. Mix well to combine
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