This is a very simple recipe, but started me on a life-long love affair with chicken and sausage combos. It’s simple and flexible, so play with it. Go ahead and add a ton more goodies, bacon, chicken fat, veggies, whatever floats your boat.
2 10 oz boxes of plain couscous
1 ½ lbs. Italian sausage
4 chicken leg quarters, cut into drumsticks and thighs
1 jumbo sweet onion (or a couple average sized ones)
1 – 2 fresh green peppers
Much chopped or smashed fresh garlic
A couple of chopped jalapenos
2 bay leaves
Whatever other spices you personally enjoy the hell out of
Squeeze sausage from casings and brown (or cook ‘em whole and slice ‘em if you prefer). Remove from pan, then cook off your chicken. Remove from pan, and either remove the skin (if you want your dish to have chicken on the bone), or cut off all the meat, and tear it into strips and chunks.
Start your onions and garlic in a dutch oven with a generous amount of melted butter, add chopped garlic, green peppers and cook until soft. Add 32 ounces of chicken broth, your bay leaves, spices, and chopped jalapenos (with seeds, lessen yer a wimp). Bring it to a boil, dump in the chicken and allow to cook for a bit, particularly if there’s any pink chicken meat hanging about. Add the sausage, the couscous, stir, cover, remove from heat and let it sit for 5 or more minutes.
Fluff it, serve it, and pour hot sauce on it.