1. Pour a spoonful of white rum into the bowl of chicken thighs and mix well.
2. Sprinkle chicken thighs with white pepper, a spoonful of curry powder, salt, and mix well.
3. Take a piece of tin foil to wrap the mixed chicken thigh meat, put it in the middle of the oven, and bake at 200 degrees for 10 minutes.
4. Use this time to chop up broccoli, carrots, and onions.
5. Boil carrots and broccoli in water, remove and drain.
6. Soak the couscous in the same volume of hot water for 5 minutes.
7. Open the tin foil, spread the chicken, heat up to 120 degrees, and bake for another 8 minutes.
8. Put a little corn oil in a wok and saute the onions until fragrant.
9. Pour the blanched carrots and broccoli and stir fry over low heat.
10. Pour in the couscous, stir fry on low heat until the moisture is reduced and the particles are clear, then sprinkle with salt and a tablespoon of curry powder. Stir evenly, serve out the pan~
