Chicken with Couscous

If you enjoy spices and couscous, you will definitely like this dish. Considering that the preparation is very simple and the entire dish is made in just one pot, this is a recipe you will surely use more than once.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 8 pieces Meat, chicken, thighs

  • 2 teaspoons Spices, turmeric, ground

  • 1 spoon Spices, nutmeg, ground

  • 0.25 teaspoons Salt, table

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 500 ml Soup base, chicken, cube

  • 1 handful Olives, green, in brine

  • pieces Juice, lemon

  • 250 g Couscous, dry

  • pieces Water

  • 0.25 bouquet Parsley, fresh

  • 1 piece Chili peppers, red chili, fresh

Steps

  1. In a small bowl, mix one teaspoon of turmeric, one tablespoon of poultry seasoning, and a little salt. Rinse the chicken pieces under running water and dry them well with paper towels. Season them with the spice mixture. Peel the garlic and onion and finely chop them separately.

  2. Heat olive oil in a large deep pot. Brown the seasoned chicken pieces on all sides in the hot oil. Cook the pieces for 10 to 12 minutes, turning them occasionally to prevent burning. Remove the browned chicken from the pot and keep it warm on a plate. Add the chopped onion to the pot and sauté until softened. Add the garlic and a teaspoon of turmeric, sauté for another minute, then pour in the broth and add the olives. Scrape the bottom of the pot well with a spoon to release all the caramelized bits that formed while cooking the chicken. Once the liquid comes to a boil, add the chicken pieces back to the pot, reduce the heat slightly, and cover the pot. Simmer the chicken gently for 35 to 40 minutes until tender.

  3. Rinse the parsley sprigs under running water if needed, shake them dry, and roughly chop them. Rinse the chili, cut it in half lengthwise, remove the seeds, and slice the halves thinly.

  4. Once the chicken is tender, remove it from the pot and keep it covered on a plate. Remove the pot from the heat and stir in the lemon juice. Add the couscous and pour in enough hot water to completely cover the couscous. Cover the pot and let it sit for 5 to 10 minutes, or until the couscous grains have absorbed all the liquid and are fluffy. Once the couscous is ready, fluff it with a fork and mix in half of the parsley and two-thirds of the chili. Taste and adjust the seasoning with salt and/or lemon juice if needed. Arrange the chicken pieces over the prepared couscous, sprinkle with the remaining parsley and chili, and serve the dish.

Nutrition Information (Per 100g)

  • Calories: 229.25 kcal
  • Fat: 12.05 g
    • Saturated Fat: 3.04 g
  • Carbohydrates: 13.73 g
    • Sugars: 0.56 g
  • Protein: 13.79 g
  • Fiber: 0.99 g

Advice

The addition of chili can be completely omitted.