Moroccan drumsticks

Moroccan drumsticks

Serves 4. Preparation time 5 minutes. Cooking time 30 minutes.

500 g chicken drumsticks or thighs
2 tablespoons harissa paste or spicy meat rub of choice
2 tablespoons oil
170 g giant couscous
zest and juice of 1 lemon
1.1/2 cups boiling chicken stock
6 dates, pitted
2 tablespoons flaked almonds
2 tablespoons chopped parsley

• Rub the drumsticks with the harissa paste and oil and braai over hot coals until golden brown.

• Put the couscous, lemon zest and juice in a foil container. Pour over the boiling stock. Top with the dates and chicken pieces, and cover with foil. Simmer on the grid over moderate coals for 20 minutes or until the chicken is cooked through and the couscous is tender.

• Scatter over the flaked almonds and parsley before serving.

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