2 tbsp sugar-free maple syrup
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tsp smoked paprika
3 chicken lovely legs
Olive oil cooking spray
45g (¼ cup) blu couscous
125ml (½ cup) water
1 cup mint leaves
100g (1/2 cup) drained roasted capsicum strips in vinegar, sliced
1 lebanese cucumber, very thinly sliced
1 tsp extra virgin olive oil
Combine the maple syrup, garlic, half the lemon zest and juice, and the paprika in a shallow dish. Add chicken and rub mixture all over to coat. Cover. Put in the fridge for 30 minutes to marinate.
Preheat oven to 200°C (fan-forced). Line a small roasting pan with baking paper. Add chicken, spray with oil and brush with a little of the marinade. Roast, brushing 2-3 times with the remaining marinade, for 25-30 minutes or until cooked. Transfer to a plate and set aside to cool.
Meanwhile, put couscous and water in a small saucepan. Cover and bring to a simmer over a low heat. Cook, uncovered, for 7-10 minutes or until liquid is absorbed and couscous is tender. Transfer to a bowl and set aside to cool.
Add the mint leaves, capsicum strips, cucumber, olive oil and remaining lemon zest and juice to the couscous and toss to combine. Pull chicken off the bones and toss into the salad along with any plate juices. Serve.
Nutrition info PER SERVE
1390kJ, protein 24g, total fat 10.8g (sat. fat 0.9g), carbs 26g, fibre 7g, sodium 373mg • Carb exchanges 1½ • GI estimate low