Chicken ProvençAl

• 4 chicken legs skin-on, each a little less than 1/2 lb
• paprika to taste
• 1/4 pound bacon cut into thin strips
• 1 tablespoon fresh rosemary chopped
• 5 tablespoons oil
• 2/3 pound eggplant around 3 2/3 cups, chopped
• 1/2 pound zucchini around 2 cups, chopped
• 1 red bell pepper deseeded and chopped
• 1 yellow bell pepper deseeded and chopped
• 2 onions peeled, 1 onion roughly chopped, 1 onion finely diced
• 18 ounces tomato puree
• 1 tablespoon herbes de provence dried
• 2 tablespoons butter
• 2/3 pound 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.

chicken, paprika, bacon, rosemary, oil, eggplant around, zucchini, red bell pepper, yellow bell pepper, onions, tomato, herbes, butter, couscous around

Taken from www.yummly.com/recipe/Chicken-Provencal-1412367 (may not work)