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Coated in a tangy letcho sauce, these drumsticks are soft and delectable. Enjoy the ease of one-pot prep, resulting in tasty couscous and veggies alongside a flavorful chicken!
1 large onion, diced
12 chicken drumsticks
3 medium stalks celery, chopped
2 large carrots, sliced
1/2 a large pepper, diced
1 cube Gefen Frozen Garlic
1 tablespoon Haddar Dijon Mustard
2 (15-oz./425-g.) cans crushed tomatoes
1 (8.8-oz./250-g.) package Gefen Couscous
1/4 cup water
In a large, deep frying pan or pot, sauté onion in a little oil until golden.
Add chicken and brown on both sides.
Add vegetables, garlic, sugar, mustard, and tomatoes and bring to a low boil. Cover and allow to simmer for one hour.
Pushing chicken to the side, add couscous and water; cover and cook an additional 20–30 minutes.
Remove from heat and plate drumsticks; stir couscous to combine flavors
Photography: Hudi Greenberger Styling: Janine Kalesis
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Hi can this recipe be made in a slow cooker?
You could try it. I would brown the chicken and onions in a saute pan first and then transfer into a crockpot with everything else and see how it turns out.
Delicious! I used chicken cutlets instead of drumsticks. cut cooking time accordingly.
Simple and Delicious I used orzo instead of couscous. It was really simple to put together and came out delicious. This is real comfort food. Thank you!
Delicious! This recipe is delicious!! Its so easy and makes supper a breeze because it’s a protein, starch and veggie all in one.
Thank you!
I love the title!!!