Name: Blackberry Glazed Drumsticks with Couscous & Roasted Brussels Sprouts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (170 g) pkg blackberries; 1.36 kg Brussels sprouts; 1.02 kg chicken drumsticks; 710 ml chicken or vegetable broth; 1 small bunch Italian (flat-leaf) parsley; 1 ½ cups whole wheat couscous; black pepper; brown sugar; butter, unsalted; Dijon mustard; extra virgin olive oil; salt; white wine vinegar

Blackberry Glazed Drumsticks with Couscous & Roasted Brussels SproutsBlackberry Glazed Drumsticks with Couscous & Roasted Brussels Sprouts — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (170 g) pkg blackberries

1.36 kg Brussels sprouts

1.02 kg chicken drumsticks

710 ml chicken or vegetable broth

1 small bunch Italian (flat-leaf) parsley

1 ½ cups whole wheat couscous

black pepper

brown sugar

butter, unsalted

Dijon mustard

extra virgin olive oil

salt

white wine vinegar

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Combine blackberries, water, vinegar, and sugar in a medium saucepan. Bring to a simmer over medium heat, mashing berries occasionally with a spoon, until liquid begins to thicken and berries break down, 6-9 minutes.

Meanwhile, pat chicken drumsticks dry with a paper towel and place on a baking sheet pan; season with salt and pepper.

Add butter and mustard to the saucepan; stir to combine until butter has melted. Transfer half the glaze to a small bowl; set aside.

Coat all sides of the drumsticks with the remaining glaze. Place in the oven and roast, flipping once, until the chicken is cooked through, about 35 minutes.

Trim and halve Brussels sprouts, then transfer to a second sheet pan.

Drizzle sprouts with oil, and season with salt and pepper. Toss to combine and spread out in a single layer. Place in the oven and roast until the sprouts are tender, 15-17 minutes.

Meanwhile, rinse and wipe out the medium saucepan with a clean towel. Return to medium-high heat.

Add broth and bring to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes, then fluff with a fork.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Add half of the parsley to the pan with the couscous and stir to combine.

To serve, divide couscous, Brussels sprouts, and chicken between plates. Pour reserved glaze over the chicken. Garnish with remaining parsley and enjoy!

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