Couscous With Chicken And Vegetables

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.

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