Chicken drumsticks with couscous to tangerina

09714 CHICKEN DRUMSTICKS with COUSCOUS to TANGERINA INGREDIENTS for 4 PEOPLE 2 packs of chicken drumsticks, 2 cloves of garlic, 1/2 onion, 400 g pumpkin, 2 spring onions, red pepper, courgette, 4 2 tablespoons olive oil, 2 teaspoons potato starch-filled, 2 teaspoons of curry powder, 1/2 teaspoon cumin powder, parsley, a pack of pre-cooked cous cous.

Private pumpkin bark and seeds and cut into cubes.

Wash and Peel vegetables cut into small pieces.

Coarsely chop the garlic and onion and brown them in olive oil in a saucepan over high heat; When they are lightly golden add the vegetables and let them jump for a few minutes stirring.

Wet with a little water, add salt and simmer in covered pot and over low heat for about 15 minutes.

Meanwhile prepare the couscous following its instructions.

When the vegetables are almost cooked, add the curry and cumin and chicken drumsticks.

Squirt with approximately 1/2 glass of water, stir well and let stand for a few minutes then pour the starch diluted in a little cold water and stir quickly until a thick sauce.

Served by distributing the cous cous on the plates and placing on this time chicken with vegetables.

Sprinkle with chopped parsley.