Chicken drumsticks from the oven with endive and couscous

Preheat the oven to 200 ° C. Rub the chicken drumsticks with salt and pepper and put them in the roasting tin. Clean the lemon under running water. Halve the lemon and cut each half into 6 parts. Divide the lemon wedges with the garlic slices and the olives between the drumsticks.

Sprinkle the ras el hanout over it and drizzle with 2 tablespoons of olive oil. Change everything. Slide the roasting pan into the oven and fry the chicken drumsticks in 30 minutes brown and done. Turn them regularly, then scoop everything.

In the meantime, prepare the couscous according to the instructions. Cut the shrub endive into broad strips and rinse it in a colander under steaming water. Let it drain well. Heat 2 tablespoons of olive oil in a stirring stir fry the onion tart for 2 minutes.

Scoop the endive through and let the leaves shrink in 3-4 minutes and al dente. Season with salt and pepper. Serve the chicken drumsticks with couscous and stir-fried endive.