Couscous with Chicken and Vegetables

Name: Couscous with Chicken and Vegetables
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 500 grams Couscous; 600 grams chicken drumstick; 2 Onions; 2 tablespoons Brown Sugar; 2 Tomatoes; 3 Carrots; 1 Zucchini; 1 bunch Parsley; 2 teaspoons Turmeric; 2 teaspoons Coriander; 3 teaspoons Cumin; 2 teaspoons hot pepper; 1 teaspoon Sweet Paprika Powder; 3 teaspoons Salt; 1 teaspoon White Pepper; 3 cloves Garlic; 4 tablespoons Olive Oil; 10 Saffron; 2½ liters lukewarm water (approx. 60°C)

2 hrs 30 min·74 ViewsTranslated

Narindra

63 Recipes

Tender couscous with juicy chicken and colorful vegetables, refined with typical spices like cumin, turmeric, and coriander. Healthy and full of flavor – perfect for an exotic lunch or dinner.

Allergens

Halal

Lactose-Free

3,538kcal

4 Portions · 2,750 g

Protein

155 g

Carbohydrates

422 g

Fat

124 g

Fiber

53 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Couscous500 grams
chicken drumstick600 grams
Onions2
Brown Sugar2 tablespoons
Tomatoes2
Carrots3
Zucchini1
Parsley1 bunch
Turmeric2 teaspoons
Coriander2 teaspoons
Cumin3 teaspoons
hot pepper2 teaspoons
Sweet Paprika Powder1 teaspoon
Salt3 teaspoons
White Pepper1 teaspoon
Garlic3 cloves
Olive Oil4 tablespoons
Saffron10
lukewarm water (approx. 60°C)2½ liters

PREPARATION

1
Fill saffron with lukewarm water and let it steep.
2
Finely chop the parsley.
3
Peel the onion, halve it, and cut into thin slices.
4
Peel and finely chop the garlic.
5
Deseed the tomatoes.
6
Mix the chicken leg with half of the chopped parsley, cumin, coriander, garlic, turmeric, hot paprika, sweet paprika, salt, white pepper, 2 tablespoons of olive oil and 100ml of the saffron water.
7
Mix everything well and let it sit for at least 1 hour.
1 h
8
Wash or peel carrots and zucchini. Cut into large wedges, about 5cm long and 2cm thick. Set aside.

COOKING

9
In a pot, cook the sliced onions with 2 tablespoons of the saffron water.
10
When the water has reduced, lightly caramelize with the brown sugar.
11
Place the marinated chicken leg on top, add 1/3 of the saffron water, and cook over medium heat.
12
Add the vegetables to the remaining marinade where the chicken was, mix, and let sit until used.
13
When the chicken water has reduced, grate the deseeded tomatoes over it.
14
Fill with the remaining water and continue to cook for 1 - 1.5 hours over medium heat.
1 h 30 min
15
Put couscous with the remaining parsley into a separate pot.
16
Strain 1L of the liquid and add it to the couscous. Let it steep with a lid for 10min.
10 min
17
After about 1.5 hours, first place the carrots on the chicken and continue to cook until the carrots are done but not mushy.
1 h 30 min
18
Finally, add the zucchini and continue to cook for 5min with the lid on. The liquid will reduce further, and slowly continue to simmer until the meat is cooked through but the vegetables are still crunchy.
5 min
19
Place the couscous on a plate, the chicken on top, and the vegetables around it.
20
if you want, you can also mix in dried fruits like: raisins, plums etc...
21
Enjoy your meal!!!