Tagine With Chicken And Couscous

The ancient grits are now experiencing a new round of popularity. Delia Smith is experimenting with it, adding it to shrimp mousse with lemon sauce. Jamie Oliver cleverly combines couscous with typically English roast beef. Gordon Ramsay uses African grits instead of flour as a base for sweet muffins and breading for cheese

croquette balls.


900 grams of chicken shanks

450 ml vegetable broth

200g couscous

2 carrots

2 lemons

70 g pitted olives

1 red onion

3 to 4 sprigs of parsley

4 tbsp. olive oil

1/8 tsp. allspice paprika

1/8 tsp. zira

1/8 tsp. cardamom

1/8 tsp cloves

1/8 tsp coriander

1/8 tsp red hot pepper

1/8 tsp nutmeg

1/8 tsp turmeric

1/8 tsp dried ginger

1/8 tsp. smoked paprika


Step by step recipe

Step 1

Pat chicken shanks dry with paper towels and put them in a bowl. Mix the spices together. Grate the zest of one lemon with a fine grater, squeeze out the juice and combine with the olive oil and spices. Mix thoroughly and pour this spicy mixture over the chicken.

Step 2.

Slice carrots into thin slices. Slice the onion into feathers. Cut a second lemon into thick slices.

Step 3

Preheat the oven to 220°C. Place the chicken and vegetables in a ceramic dish, add the lemon and bake for 25 minutes. Pour 150 ml of hot water into the dish and continue baking for another 15 minutes.

Step 4.

Pour the hot stock over the couscous, add the finely chopped parsley stalks and leave to swell under a lid for 10 minutes. Crumble the couscous with a fork.

Step 5.

Remove the mold from the oven, add the olives and couscous to the chicken and stir gently with a spatula. Sprinkle with parsley leaves before serving.

By the way

Per 100 g: Protein 10.87 g (13.59% of daily allowance)

– fats 6.22 g (6.91%)

– carbohydrates 10.32 g (6.14%)

– kcal 142.36 (7.90%)

– sodium 472,79 mg (32,61%)

– total sugar 1.07 g (2.14%)

– fatty acids 1,11 g (5,55%)

– dietary fiber 1.08 g (3.6%)

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