I paired this meal with my Nectarine Basil Salad, and the flavors worked well together. The chicken had a great BBQ taste and was very juicy. The couscous recipe was featured in Cooking Light.
As a side note, I’ve been looking for ways to improve this blog. I’m experimenting with photo filters to tackle this photography issue, so we’ll see.
My friend Tiffany of Cherrise’s Jewelry also suggested I list my recipe steps instead of writing them in paragraph form. I can’t believe I never tried doing that before! It simplifies the cooking process, especially when you’ve got one hand stirring a pot and another testing the meat temperature with your thermometer–all you have to do is glance at the next number. See below for the exciting new changes!
For the chicken:
- 1/4-1/3 cup of your favorite BBQ sauce
- 5 chicken legs, skin on, rinsed and dried
- Salt and pepper
- Preheat your oven to 400F.
- Grab a rimmed baking sheet and line it with two pieces of aluminum foil. The lower layer helps the sheet stay clean and after you’re done baking you can just peel the top layer off and discard.
- Spray the top foil sheet with Pam.
- Sprinkle the chicken legs with salt and pepper and toss with the BBQ sauce.
- Place the chicken legs on the baking sheet. Cover with a third layer of aluminum foil, creating a tent.
- Bake the chicken at 400F for 30 minutes. Remove when done. Test the temperature using a meat thermometer. If it’s at 160F, you’re ready to eat!
For the couscous:
- 1 1/4 cup water
- 3/4 cup Israeli couscous
- 1/4 cup chopped fresh basil
- 1 medium nectarine, cut into small chunks
- 2 T orange juice (I ran out, so I used chicken broth instead)
- 1/4 cup chopped sweet onion
- 1/4 tsp salt
- Bring the water to a boil in a small saucepan.
- Add the couscous and stir. Reduce heat to medium low and cook, covered, 8 minutes, or until water is absorbed.
- Uncover and add the chopped basil, nectarine, onion, salt, and orange juice (or broth).
Stir and enjoy!