Chicken Provençal

• 4 None skin-on chicken legs (each a little less than 1/2 lb)
• None None paprika, to taste
• 1/4 lb bacon, cut into thin strips
• 1 tbsp fresh rosemary, chopped
• 5 tbsp oil
• 2/3 lb eggplant (around 3 2/3 cups), chopped
• 1/2 lb zucchini (around 2 cups), chopped
• 1 None red bell pepper, deseeded and chopped
• 1 None yellow bell pepper, deseeded and chopped
• 2 None onions, peeled, 1 onion roughly chopped, 1 onion finely diced
• 18 oz tomato puree
• 1 tbsp dried herbes de Provence
• 2 tbsp butter
• 2/3 lb couscous (around 1 3/4 cups)

1. Rub the chicken with salt and paprika. Score each leg 4 times and push the bacon and rosemary into the cuts. Heat 3 tbsp oil in a frying pan and fry the chicken legs for 10 mins on each side.
2. Heat 2 tbsp oil in a separate frying pan and saute the eggplant, zucchini, bell peppers and chopped onion until softened. Add the tomato puree and simmer for 5 mins. Stir in the herbes de Provence and season with salt.
3. Melt the butter in a separate frying pan and fry the diced onion until softened. Add the couscous and cook for 1 min. Add 1 1/4 cups water and season with salt. Cook over a low heat for 7 mins, or until the water is absorbed.
4. Arrange the vegetables on a serving platter and top with the chicken. Serve with the couscous.

skinon chicken, paprika, bacon, rosemary, oil, zucchini, red bell pepper, yellow bell pepper, onions, tomato, butter, couscous

Taken from recipes-plus.com/api/v2.0/recipes/16692 (may not work)