Recipe

Roast Chicken with Spiced Butter Sauce

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Roast Chicken with Spiced Butter Sauce

Oven crisp caramelized chicken leg with roast pepper, spinach and olive couscous with a garlicky tomato butter sauce.




Ingredients to serve 2

  • 2 x Chicken Leg Quarters
  • ½ tbsp x Cumin Ground
  • ½ tsp x Cumin Seeds
  • 10g x Garlic - crushed
  • 30ml x White Wine
  • 5ml x Paprika
  • 80ml x Aurora Sauce
  • 1 x Green Pepper - ¼,core removed,each ¼ halved
  • 80g x Black Pitted Olives
  • 100g x Couscous
  • 75g x Baby Spinach - long or thick stems removed
  • 30g x Butter (from your pantry)
  • 1 cup x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters
  • 1 tbsp x Cumin Ground
  • 1 tsp x Cumin Seeds
  • 20g x Garlic - crushed
  • 60ml x White Wine
  • 10ml x Paprika
  • 160ml x Aurora Sauce
  • 2 x Green Pepper - ¼,core removed,each ¼ halved
  • 160g x Black Pitted Olives
  • 200g x Couscous
  • 150g x Baby Spinach - long or thick stems removed
  • 60g x Butter (from your pantry)
  • 2 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C and bring a kettle of water to the boil.

Washing Instruction

Wash your hands and green peppers well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

When roasting, make sure you don't overcrowd the oven tray and have one, evenly spaced out layer of ingredients. In this way, you attain the caramelization and cooking time prescribed.

Step 1 - Roast Chicken, Bell Pepper and Olive Couscous

Season your chicken leg quarters with salt, pepper, ground cumin and cumin seeds. Place skin side down on an oven tray lined with baking sheet/parchment and roast in the oven for 35-40 minutes, turning halfway through. Toss all your quartered green peppers and black olives in a large mixing bowl with a good few glugs of olive oil, salt, and pepper. Scatter onto an oven tray - See Gino's Tip - cover with foil, pop into your pre-heated oven for 8-10 minutes. Remove your foil and continue roasting for 3-4 minutes until your vegetables are tender and lightly browned. While your vegetables are roasting, place your couscous and boiling water into a medium mixing bowl, cover with cling film and set aside. The couscous will cook to perfection in about 7-8 minutes. Once your couscous is done, fluff and loosen the grains with a fork and set aside until your vegetables are done. Once your vegetables have roasted, toss them into your couscous along with your baby spinach and a good seasoning of salt and pepper. If you'd like to add a bit more flavor, you could drizzle some olive oil into your couscous.

Step 2 - Tomato Butter

Heat a medium saucepan over med-high heat, add a drizzle of olive oil and sweat your crushed garlic for 1 minute, now add your paprika and white wine and cook for 1-2 minutes. Lastly add your aurora sauce, butter and warm your sauce through. Remove from the heat and set aside until you're ready to serve.

To serve

Place your bell pepper and olive couscous as your base, top with your roast chicken and tomato butter sauce. Enjoy!