Wednesday: Spinach and feta chicken couscous
150g baby spinach, roughly chopped
100g feta, crumbled
4 chicken legs
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
400g tin chopped tomatoes
1 tbsp tomato purée
1 reduced-salt chicken stock cube, made up to 400ml
1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the spinach in a heatproof bowl and pour over a kettleful of boiling water; leave for 1 min, then strain using a sieve. Press excess water out of the spinach with the back of a spoon, then finely chop and put in a bowl. Fold in the feta with some black pepper.
2. Score the chicken legs with 3-4 deep slashes through the skin. Press the spinach and feta into the scores and put on a shallow baking tray. Arrange any leftover mixture under the legs. Drizzle over 1 tbsp oil and rub into the skin, season, then roast for 35-40 mins until crispy and the chicken is cooked through.
3. Meanwhile, heat 1 tbsp oil in a lidded, ovenproof frying pan and fry the onion for 8-10 mins until soft. Add the garlic, fry for 1 min, then add the chopped tomatoes, purée and stock. Bring to a simmer, cover and cook for 10-15 mins.
4. When the chicken is cooked, sprinkle the couscous into the tomato sauce and stir well. Place the chicken on top with any roasting juices. Cover with foil and bake for another 5-10 mins until the couscous is tender and most of the liquid absorbed.