Careme

Ingredients

• Chicken Drumsticks 1 pack, about 1.5-2 lb $3.99
• Organic Carrot Bag, 16 OZ 1 bag $1.69
• Yellow Onion 1 medium, cut into wedges $1.49
• Organic Cilantro 1 bunch, chopped $1.79
• Lemon 1 $0.99
• Pantry: couscous 1 cup dry pantry
• Pantry: olive oil 2 tablespoons pantry
• Pantry: ground cumin 1 teaspoon pantry
• Pantry: smoked paprika 1 teaspoon pantry
• Pantry: ground cinnamon 1/4 teaspoon pantry
• Pantry: salt and pepper to taste pantry

Instructions

1. Prep 1 pack Chicken Drumsticks ($3.99), 1 bag Organic Carrot Bag, 16 OZ ($1.69), 1 medium Yellow Onion ($1.49), 1 bunch Organic Cilantro ($1.79), and 1 Lemon ($0.99). Peel the carrots if needed and cut larger ones in half lengthwise. Cut the onion into wedges, chop the cilantro, and cut the lemon in half.
2. Heat the oven to 425°F. On a sheet pan, combine the Chicken Drumsticks ($3.99), the carrots from 1 bag Organic Carrot Bag ($1.69), and the 1 medium Yellow Onion ($1.49).
3. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon ground cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well and rub the seasoning onto the chicken thoroughly.
4. Roast the chicken, carrots, and onion for 30 to 35 minutes, turning the vegetables once, until the drumsticks are browned and cooked through and the carrots are tender.
5. Meanwhile, bring 1 cup water and a pinch of salt to a boil for 1 cup dry couscous from the pantry. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
6. Squeeze half of the 1 Lemon ($0.99) over the hot sheet pan and scatter over half of the chopped Organic Cilantro ($1.79).
7. Divide the couscous between 2 plates, top with the roasted carrots and onion, and add the chicken drumsticks. Finish with the remaining cilantro and serve the other lemon half in wedges for squeezing.
8. Wine note: a juicy Pinot Noir or a soft Grenache is a smart pairing with the spiced roast chicken and sweet carrots.