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Blackberry Glazed Drumsticks with Couscous & Roasted Brussels Sprouts.

  • 1 (170 g) pkg
    blackberries
  • 0.91 kg
    Brussels sprouts
  • 0.68 kg
    chicken drumsticks
  • 473 ml
    chicken or vegetable broth
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 cup
    whole wheat couscous
  •  
    black pepper
  •  
    brown sugar
  •  
    butter, unsalted
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  •  
    white wine vinegar
  • 1
    Preheat oven to 220°C (425°F).
  • 2
    Wash and dry the fresh produce.
    1 (170 g) pkg blackberries
    0.91 kg Brussels sprouts
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Combine blackberries, water, vinegar, and sugar in a small 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.
    ¼ cup water
    2 tbsp white wine vinegar
    4 tsp brown sugar
  • 4
    Meanwhile, pat chicken drumsticks dry with a paper towel and place on a baking sheet pan; season with salt and pepper.
    0.68 kg chicken drumsticks
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Add butter and mustard to the saucepan; stir to combine until butter has melted. Transfer half the glaze to a small bowl and set aside.
    2 tbsp butter, unsalted
    1 tsp Dijon mustard
  • 6
    Coat all sides of the drumsticks with the remaining glaze. Place in the oven and roast, flipping once, until the chicken is cooked through, 20-25 minutes.
  • 7
    Trim and halve Brussels sprouts, then transfer to a second sheet pan.
  • 8
    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.
    2 tbsp extra virgin olive oil
    1 tsp salt
    ¼ tsp black pepper
  • 9
    Meanwhile, rinse and wipe out the small saucepan with a clean towel. Return to medium-high heat.
  • 10
    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.
    473 ml chicken or vegetable broth
    1 cup whole wheat couscous
  • 11
    Shave parsley leaves off the stems; discard the stems and mince the leaves.
  • 12
    Add half of the parsley to the pan with the couscous and stir to combine.
  • 13
    To serve, divide couscous, Brussels sprouts, and chicken between plates. Pour reserved glaze over the chicken. Garnish with remaining parsley and enjoy!