Chicken Provençal - cooking recipe

Ingredients

4 None skin-on chicken legs (each a little less than 1/2 lb)
None None paprika, to taste
1/4 lb bacon, cut into thin strips
1 tbsp fresh rosemary, chopped
5 tbsp oil
2/3 lb eggplant (around 3 2/3 cups), chopped
1/2 lb zucchini (around 2 cups), chopped
1 None red bell pepper, deseeded and chopped
1 None yellow bell pepper, deseeded and chopped
2 None onions, peeled, 1 onion roughly chopped, 1 onion finely diced
18 oz tomato puree
1 tbsp dried herbes de Provence
2 tbsp butter
2/3 lb couscous (around 1 3/4 cups)

Preparation

Rub the chicken with salt and paprika. Score each leg 4 times and push the bacon and rosemary into the cuts. Heat 3 tbsp oil in a frying pan and fry the chicken legs for 10 mins on each side.
Heat 2 tbsp oil in a separate frying pan and saute the eggplant, zucchini, bell peppers and chopped onion until softened. Add the tomato puree and simmer for 5 mins. Stir in the herbes de Provence and season with salt.
Melt the butter in a separate frying pan and fry the diced onion until softened. Add the couscous and cook for 1 min. Add 1 1/4 cups water and season with salt. Cook over a low heat for 7 mins, or until the water is absorbed.
Arrange the vegetables on a serving platter and top with the chicken. Serve with the couscous.