Serves 4

  • 2 Tbsp. extra-virgin olive oil
  • 4 whole chicken legs (2 pounds)
  • Kosher salt and freshly ground black pepper
  • 6 ounces andouille sausage, sliced
  • 1 onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 3 large garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 1/2 cup tomato sauce
  • 1 small pinch of saffron threads
  • 1 1/2 cups couscous
  • 1 medium tomato, finely diced
  • 1 cup frozen peas (4 ounces)
  • Chopped fresh parsley, for sprinkling
  • Hot sauce, for serving


    Preheat the oven to 425°.

    In a large deep skillet, heat the olive oil over medium heat. Season the chicken legs all over with salt and pepper. Add the chicken legs to the skillet skin-side down and cook until the skin is browned and crisp, about 7 minutes. Flip the chicken legs and scatter the sausage around them. Transfer to the oven and roast for 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of each piece of chicken registers 160°. Transfer the chicken legs and sausage to a plate. Keep the oven on.

    Add the onion, jalapeño, garlic and a generous pinch of salt to the skillet. Cook over medium heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the wine and simmer until almost evaporated, 2 to 3 minutes. Stir in the broth, tomato sauce and saffron and bring to a boil over high heat. Stir in the couscous, tomato and peas. Nestle the chicken and sausage in the couscous, cover the skillet and roast in the oven for about 10 minutes, until the couscous is tender and the liquid has been absorbed.

    Sprinkle with parsley and serve with hot sauce.

    Excerpted from Just Cook It! © 2017 by Justin Chapple. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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