Crispy chicken thighs on oven-baked vegetables with couscous

Ingredients for 2 servings:

• 2 chicken legs
• 1 tsp, heaped honey
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp sambal oelek
• 4 tomatoes
• 1 bell pepper(s), yellow
• 250 g mushrooms
• 3 sprigs rosemary
• some thyme, dried
• 2 servings of couscous
• some butter or oil
• 1 shallot(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Make a marinade with honey, balsamic vinegar, soy sauce, and sambal oelek. If you don’t like it too spicy, you can omit the sambal oelek. Rub the sambal oelek well into the chicken thighs and set aside. Then roughly chop the tomatoes, bell peppers, shallots, and mushrooms and arrange them in an ovenproof dish. Do not deseed the tomatoes, as they should release their juices for the couscous. Scatter the thyme and rosemary sprigs over them. Brown the chicken thighs in a hot pan with butter or oil for 5 minutes, then place them on top of the vegetables. Place the tray in an unheated oven and cook for 45 minutes at approximately 200°C. Shortly before the end of the cooking time, prepare the couscous according to the package instructions. Fluff the couscous with a few teaspoons of butter. Serve. Remove the rosemary sprigs beforehand, as they are woody and should only release their aroma.