for 4 people

Rooibos tea

7 dl	water
6 bag	Rooibos tea, natural

Spring onions

4	spring onions incl. green parts
1 tbsp	olive oil

Chicken

4	chicken thighs
1 tsp	salt
1	vanilla pod

Couscous

250 g	couscous
1	star anise
¾ tsp	salt

Sauce

50 g	butter, cold, cut into pieces

How it's done

Rooibos tea

Bring the water to the boil in a pan. Add the tea bags, remove the pan from the heat, cover and leave to steep for approx. 8 mins.

Spring onions

Halve the spring onions lengthwise. Heat the oil in a cooking pot. Add the spring onions, fry for approx. 3 mins. Remove, keep warm.

Chicken

Salt the chicken, place in the roasting pan, brown for approx. 3 mins. on each side. Add 3 dl of Rooibos tea, cut open the vanilla pod lengthwise, scrape out the seeds, add both to the pan, bring to the boil. Reduce the heat, cover and braise for approx. 20 mins.

Couscous

Mix the couscous, star anise and salt in a bowl. Reboil the remaining tea, pour over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork and arrange it on a platter.

Sauce

Remove the chicken legs from the roasting pan. Place the butter and sauce in a measuring cup, then puree using a blender.

To serve

Plate up the chicken thighs and spring onions on the couscous, serve with the sauce.

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