4 servings. Cooking time: 40 minutes.
What you need:
200 g couscous.
4 chicken shanks
200 ml chicken broth
3 garlic cloves
30g butter
1 tbsp. raisins
3 + 1 tbsp. olive oil
1 tbsp. lemon juice
1 sweet red pepper
1 tbsp. pine nuts
several sprigs of coriander and parsley
salt, pepper to taste
What to do:
Wash and dry chicken shanks with paper towels.
Cut peppers in half, remove seeds and membranes, and cut into large squares.
Heat olive oil in a deep frying pan, add butter. Quickly fry chicken shanks on high heat until golden. Add the peppers, raisins and coarsely chopped garlic, season with salt and pepper and fry for 2 to 3 minutes. Reduce the heat to medium, pour the chicken broth into the pan and braise the chicken for 20 minutes under a lid.
Pour the couscous into a bowl with 1 tablespoon of olive oil and lemon juice, season with salt and add 200 ml of hot water. Stir, cover and leave to stand for 5-10 minutes. Gently help the couscous to swell up with a fork.
Arrange the couscous on the plates, lay the chicken and vegetables on it, pour the sauce from the pan and sprinkle with finely chopped greens and pine nuts.