Couscous chicken with eggplant

Couscous chicken with eggplant


 Recipe provided by: Lisa
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 25 min
 Cooking Time: 0 h 35 min
 Difficulty: Easy
 Price: reasonable


 
Ingredients:

8 chicken thighs
2 large eggplants
200g precooked couscous
1 tin of cooked chickpeas
1 ¼ tablespoon of olive oil
1 onion, finely chopped
1 ½ tablespoon harissa
1 tablespoon of tomato puree
500ml chicken stock
2 teaspoons cornstarch
2 tablespoons chopped cilantro


Preparing couscous chicken with eggplant:

To prepare the couscous recipe chicken with eggplant:


Preheat oven to 180 ° C. Gas Lightly rub the eggplant with oil and place on a baking sheet. Bake for 20 minutes, turning once on each side.

Heat the remaining oil in a heavy large pot or tagine. Add onion and sauté for 3 minutes. Add the chicken to the pan, reduce the heat and simmer for 10 minutes until lightly browned. Stir in harissa, chickpeas and tomato puree.

Pour in 400ml of broth and bring to a boil. Remove stem of eggplant cooked and cut into pieces. Add chicken, cover and simmer for 25 minutes, until the chicken thighs are cooked and creamy juice.

Mix a little of the sauce with cornstarch, then stir back into the chicken to thicken.

In a separate dish pour the remaining broth over the couscous and toss with cilantro. And let rise. Pour over chicken and couscous back cover. Turn off the heat for 5 minutes until the couscous is cooked.

Separate the couscous with a fork before serving.





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