Mad Butcher's Butcher Est. 1971

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Beer Roasted Drumsticks with Almond Couscous


- 6 Garlic cloves
- peeled & finely chopped
- 2 tsp salt
- 4 tsp Paprika powder
- 3 tsp cumin seeds
- 5 Tbsp olive oil
- 1 can beer
- 1 1/2 Tbsp balsamic vinegar
- 1 1/2 Tbsp white wine vinegar
- 1/2 chilli
- deseeded & thinly sliced
- 12 Fresh Chicken Drumsticks
- 1 cup tomato juice
- 1 Tbsp extra virgin olive oil
- 1 cup instant couscous
- 2 Tbsp butter
- diced
- 1/4 cup sliced almonds
- toasted
- 1/4 cup unsweetened yoghurt
- Zest of 1/2 lemon
- Handful fresh coriander leaves
Serves : 6
Cooking time: 50


1. In a large mixing bowl, whisk together the garlic, salt, paprika, cumin seeds, olive oil, beer, balsamic vinegar, white wine vinegar and chilli.
Place the Fresh Chicken Drumsticks in the marinade and refrigerate overnight.

2. Preheat the oven to 170°C.

3. Line a roasting tray with tin foil, spray with oil and place the chicken on the tray. Roast for 35 minutes or until just cooked and golden.

4. Meanwhile. in a saucepan, bring the tomato juice and olive oil to the boil. Add the couscous. Remove

the saucepan from the heat and let the couscous stand for 2 minutes.
Place pan back on a medium heat, add in the butter and stir through.

5. Transfer the couscous into a mixing bowl, toss in the almonds and season to taste.

6. Place a mound of couscous on a serving platter, place the drumsticks on top and drizzle over the unsweetened yoghurt, lemon zest and coriander. Serve with seasonal greens or roast vegetables.

Recipe from


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