Chicken and merguez couscous
Recipe suggested by: Kati
Origin of the recipe: Algerian Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking time: 1 h 00 min
Difficulty: Easy
Price: reasonable
Ingredients:
750g fine semolina couscous precooked
6 chicken thighs
6 merguez
3 onions
6 carrots, turnips 4
5 tbsp olive oil
1 can chickpeas cooked
2 cubes chicken broth
100g butter
2 stalks celery
cilantro sprigs
600ml water
1 small can of harissa
1 tbsp ras el hanout
salt and freshly ground black pepper
Preparation of chicken and merguez couscous:
To prepare the couscous recipe chicken and merguez:
Peel and chop the onions. Peel and slice the carrots. Wash and cut the celery into julienne. Wash, dry and thin coriander leaves. Drain the chickpeas.
Heat a pot over heat with 4 tablespoons of olive oil, then add the chopped onion and chicken and cook for 5-6 minutes, stirring and turning to ensure even browning.
Add a little salt and pepper. Dissolve bouillon cubes in water and add to the pot, add the chopped coriander, ras el hanout and pieces of celery and bring to a boil over medium heat with lid.
Reduce to low heat, add the harissa diluted in a little water, then cover and simmer for 20 minutes.
Add carrots, turnips and chickpeas and stir. Cover and cook for another 30 minutes. If it seems a little dry, add a little water in the broth.
Cook the couscous according to package directions.
Finally grill the sausages under a medium grill for 5-7 minutes, turning regularly to brown evenly.
Just before serving, mix the couscous with butter. Distribute the couscous between 6 bowls or deep tagine, place a piece of chicken, sausages and cooked vegetables, sprinkle with Harissa sauce, garnish with cilantro and serve immediately.
Recipe suggested by: Kati
Origin of the recipe: Algerian Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking time: 1 h 00 min
Difficulty: Easy
Price: reasonable
Ingredients:
750g fine semolina couscous precooked
6 chicken thighs
6 merguez
3 onions
6 carrots, turnips 4
5 tbsp olive oil
1 can chickpeas cooked
2 cubes chicken broth
100g butter
2 stalks celery
cilantro sprigs
600ml water
1 small can of harissa
1 tbsp ras el hanout
salt and freshly ground black pepper
Preparation of chicken and merguez couscous:
To prepare the couscous recipe chicken and merguez:
Peel and chop the onions. Peel and slice the carrots. Wash and cut the celery into julienne. Wash, dry and thin coriander leaves. Drain the chickpeas.
Heat a pot over heat with 4 tablespoons of olive oil, then add the chopped onion and chicken and cook for 5-6 minutes, stirring and turning to ensure even browning.
Add a little salt and pepper. Dissolve bouillon cubes in water and add to the pot, add the chopped coriander, ras el hanout and pieces of celery and bring to a boil over medium heat with lid.
Reduce to low heat, add the harissa diluted in a little water, then cover and simmer for 20 minutes.
Add carrots, turnips and chickpeas and stir. Cover and cook for another 30 minutes. If it seems a little dry, add a little water in the broth.
Cook the couscous according to package directions.
Finally grill the sausages under a medium grill for 5-7 minutes, turning regularly to brown evenly.
Just before serving, mix the couscous with butter. Distribute the couscous between 6 bowls or deep tagine, place a piece of chicken, sausages and cooked vegetables, sprinkle with Harissa sauce, garnish with cilantro and serve immediately.
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