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CHICKEN CASSEROLE WITH ROASTED PLANTAIN AND COUSCOUS DINNER

Servings 2

Ingredients

  • 160 g couscous
  • 1 ripe plantain
  • 1 tbsp coconut oil
  • 4 small-medium sized chicken drumsticks
  • 1/2 white onion
  • 400g chopped tomatoes
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp chilli powder
  • 200ml water
  • Salt to taste
  • 1 tsp all-purpose seasoning
  • 2 cloves of garlic (crushed)

Instructions

  • Cut your 1/2 onion into small pieces and add to a pot. Add your raw, washed chicken legs, all purpose seasoning, chilli powder, garlic and water.
  • Cover and place on a medium heat and steam for 10 minutes. 
  • After the chicken has been cooking for 10 minutes, add your tinned tomatoes, salt to taste, parsley and basil. Cover and cook for a further 15 minutes. 
  • While cooking, slice your plantain and coat slices in 1 tbsp of coconut oil. Place on a baking tray and into the oven at 180*C for 15 minutes or until brown. Take out when ready. 
  • Cook your couscous according to packet instructions. 
  • When your casserole is ready, plate with your couscous and plantain. Sprinkle dried parsley over your plate and enjoy!