Chicken with eggplant, couscous and yogurt

Ingredients for 2 servings:

• 2 chicken legs
• 1 eggplant(s)
• 3 onions, red
• 2 pointed peppers, red
• 1 lemon(s), untreated
• 1 bunch parsley, flat
• 100 ml yogurt, 3.5%
• 1 tsp Ras el Hanout
• 1 pinch of cinnamon
• 1 tsp cumin
• 3 tbsp olive oil
• 100 g couscous
• 100 ml vegetable stock

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

Split the chicken thighs at the joint, rinse, and pat dry. Wash and trim the eggplant, cut into slices, and then cut these into large pieces. Peel the onions and cut them into large wedges. Wash, slice, deseed, and roughly chop the bell peppers. Wash the lemon, zest, and then squeeze out the juice. Wash the parsley, spin dry, and roughly chop. In a bowl, stir the yogurt until creamy, then stir one-third each of the Ras El Hanout, cinnamon, and parsley into the yogurt. Season to taste with half the lemon juice and lemon zest and return to the refrigerator. In a bowl, mix the olive oil with the remaining Ras El Hanout, cumin, cinnamon, lemon juice, and lemon zest. Brush the chicken thighs with half of the oil and spice mix and let marinate in the refrigerator for one hour. In a bowl, combine the eggplant and onions with the remaining oil and spice mix and let marinate for one hour. Preheat the oven to 180 degrees Celsius. Cook the couscous in vegetable broth according to the package instructions, or let it swell. Place the eggplant and onion in a baking dish and arrange the chicken thighs on top. Then roast in the oven for about 45 minutes. Arrange the vegetables and chicken on top of the couscous on plates, sprinkle with the remaining parsley, and drizzle with a few dollops of yogurt. Serve immediately while hot.