Buttered Chicken With Couscous - cooking recipe

Ingredients

1/3 cup butter, chopped, at room temperature
1 tbsp honey
1 tbsp cilantro, finely chopped, plus extra for garnish
3 tsp ras el hanout
1 1/2 tsp ground cumin
2 tsp lemon zest, finely grated
1 tsp lemon juice
4 None chicken legs
1 None large red onion, cut into wedges
14 oz butternut squash, peeled, cut into 1 1/2 inch pieces
2 tbsp vegetable or olive oil
2/3 cup boiling water
4.25 oz couscous
2.75 oz roasted red pepper, chopped
2.5 oz green olives, pitted

Preparation

Preheat oven to 400\u00b0F.
Grease a large Dutch oven or roasting pan. Combine butter, honey, cilantro, ras el hanout, 1 tsp cumin, and lemon zest and juice in a bowl.
Run a finger under the skin of each chicken leg to create a pocket. Place 1 tablespoon of butter mixture under skin; press skin slightly to spread butter evenly. Secure with a toothpick.
Place chicken and onion in pan. Rub any remaining butter over top of chicken. Bake 20 minutes.
Combine squash and remaining cumin in a bowl. Drizzle with oil; toss to combine. Add to pan and bake another 25 minutes, or until chicken is cooked and vegetables are tender. Transfer chicken to a heatproof plate.
Add boiling water, couscous, pepper and olives to pan; stir to combine. Season to taste. Arrange chicken over squash mixture. Cover with foil and leave 5 minutes, or until liquid is absorbed. Discard toothpicks.
Serve sprinkled with extra cilantro leaves.