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!