Buttered Chicken With Couscous

• 1/3 cup butter, chopped, at room temperature
• 1 tbsp honey
• 1 tbsp cilantro, finely chopped, plus extra for garnish
• 3 tsp ras el hanout
• 1 1/2 tsp ground cumin
• 2 tsp lemon zest, finely grated
• 1 tsp lemon juice
• 4 None chicken legs
• 1 None large red onion, cut into wedges
• 14 oz butternut squash, peeled, cut into 1 1/2 inch pieces
• 2 tbsp vegetable or olive oil
• 2/3 cup boiling water
• 4.25 oz couscous
• 2.75 oz roasted red pepper, chopped
• 2.5 oz green olives, pitted

1. Preheat oven to 400u0b0F.
2. Grease a large Dutch oven or roasting pan. Combine butter, honey, cilantro, ras el hanout, 1 tsp cumin, and lemon zest and juice in a bowl.
3. Run a finger under the skin of each chicken leg to create a pocket. Place 1 tablespoon of butter mixture under skin; press skin slightly to spread butter evenly. Secure with a toothpick.
4. Place chicken and onion in pan. Rub any remaining butter over top of chicken. Bake 20 minutes.
5. Combine squash and remaining cumin in a bowl. Drizzle with oil; toss to combine. Add to pan and bake another 25 minutes, or until chicken is cooked and vegetables are tender. Transfer chicken to a heatproof plate.
6. Add boiling water, couscous, pepper and olives to pan; stir to combine. Season to taste. Arrange chicken over squash mixture. Cover with foil and leave 5 minutes, or until liquid is absorbed. Discard toothpicks.
7. Serve sprinkled with extra cilantro leaves.

butter, honey, cilantro, hanout, ground cumin, lemon zest, lemon juice, chicken, red onion, butternut squash, vegetable, boiling water, couscous, red pepper, green olives

Taken from recipes-plus.com/api/v2.0/recipes/22792 (may not work)