Ingredients

- 4-5 chicken legs (or thighs)

- 1 carrot

- 1 onion

- 2 garlic cloves

- 1 can of diced tomatoes

- 1 glass of white wine

- 400ml of broth

- 1 cup of green peas

- spices: cumin, all spices

- salt and pepper

- 2 couscous (1 cup serve 2 people more or less)

Chop the carrot and dice the onion. Heat 2 tablespoons of olive oil in a pan and swet the onions with the carrot. Add two garlic cloves (you can mince them if you want a stronger garlic taste) and stir.

Once the vegetables are soft and brown add the diced tomatoes (you can use them fresh or from a can). Stir and cook for another few min.

Add the spices to taste: cumin and allspice.

Cook medium heat for 5 minutes. Add water,

white wine and 1 tablespoon of soup stock. Bring to boil.

In a flat pan warm up 2 tablespoons of olive oil with salt and pepper. Clean the chicken legs taking out the skin if needed.

Grill the chicken legs for 3 min each side.

Once the tomato sauce is boiling add the peas and the chicken legs.

Cook covered for 30 min or until the chicken legs are cooked. Generally the sauce is really liquid. Save 2-3 scoops of just the tomato sauce from the pan to pour later on top of the couscous. If you like a liquid sauce skip next line.

If you like a more dense sauce you can take 2-3 scoops of sauce and process them with an immersion blender. Return the dense sauce in the pot and mix.

Make the CousCous: in a pan boil 2 cups of water with 1 tablespoon of olive oil. Add 2 cups of couscous. (for each cup of couscous add one cup of wather)

Make sure all the grains get the wather by shaking gently the pan. Leave the couscous covered for 10 min.

Fluff with a fork until the grains are not sticky together. To serve: in a plate place 1 scoop of couscous, add the chicken next to it and pour the liquid tomato sauce on top of the couscous. Serve warm.