African Style Chicken with Vegetable Couscous

This is the easiest meal to make; but it is packed with incredible flavour.  Essentially all you need to do is marinade the chicken, then pop it in the oven, and you are on your way to a flavourful and nourishing meal.  My mother always said that anything with apricot jam in it is delicious.  She's right; you can taste a hint of sweet behind the warm mustard and spices.  Recipe for African Chicken adapted from Nigella Lawson's Kitchen p.47

Ingredients for Chicken
4 chicken legs
750g of chicken breasts, cut into pieces
240mL worcestershire sauce
180mL tomato sauce (ketchup)
6 tsp mustard powder
3 tsp ground ginger
3 tbsp apricot jam
2 brown onions, peeled and finely chopped
2 cloves garlic

Method
Mix the worcestershire sauce, ketchup, mustard powder, ginger, apricot jam and onion in a casserole bowl.  Add chicken pieces and legs to this marinade; allow to marinade for around 3-4 hours, or overnight.  Preheat oven to 200 degrees (fan-forced).  Get out a baking dish (the shallower the better, but ensure its deep enough for marinade/chicken not to spill) and drizzle with oil.  Mince the cloves of garlic and lay out evenly in the baking dish.  Pour marinaded chicken (along with marinade) into the baking dish and cook for 1 hour, or until chicken meat is white when sliced open.  During the cooking time, turn over once or twice; while doing so scoop up extra marinade in the pan and pour over chicken pieces.  This will ensure chicken remains succulent and tender.

Ingredients for Couscous
1 red onion
4 small zucchinis, halved lengthways
3 large carrots, halved lengthways
300g pumpkin, chopped into pieces (not cubed at this stage)
1 red capsicum, cut into 5cm wide strips
2 tbsp fresh thyme, chopped

Method
Place prepared vegetables in a baking tray along with some olive oil.  Bake in oven on 220 degrees (fan-forced) for 20 - 25 minutes.  Once cooked, chop into diagonal pieces.  Store in a casserole dish to keep hot whilst making couscous, or while waiting for chicken to cook.  Make 2 cups of dry couscous (read directions on packet) or simply boil 2 cups of water in saucepan along with some oil and salt.  Remove water from heat and add in 2 cups of couscous and leave, covered, for 2-3 minutes.  Return to  low heat with 3 tsp butter, and using a fork, separate the grains. Toss vegetable pieces through couscous; add thyme.  Serve with African Chicken.