Ingredients
- 1 chicken of 1.5kg preferably free range
- 1.5kg of medium couscous
- 1 large onion
- 2 tomatoes, peeled and diced
- 650g squash
- 3 long zucchini
- 3 carrots
- 2 ships
- 1 bunch of tied coriander
- 150g chickpeas soaked the day before
- 2 peppers
- 2 tablespoons of smen or salted butter
- 1 dose of saffron
- 1 tsp ginger
- salt, pepper
-
Preparation
Flame, gut, and clean the chicken. Cut it into 4.
In the couscous pot, put the smen over low heat, add the grated onion, tomatoes, chicken, saffron, ginger, salt and pepper. Leave to simmer over low heat for 10 minutes. Water with 2L of water and add the chickpeas and cook over high heat for 10 minutes. Prepare and cook the seeds at the same time by following the cooking lesson on the “couscous grain” home page.
Add the carrots and turnips and let the couscous seeds cook for 30 minutes at the same time after separating the lumps and watering with a little water.
Add the zucchini cut lengthwise, the squash cut into pieces, the hot peppers, and the chopped coriander and cook for 10 minutes. Separate the couscous seeds by sprinkling them with water and rolling the lumps between the palms of both hands. Cook after the seeds at the same time.
Arrange the seeds once cooked in a serving dish, sprinkle them with a ladle of juice, dilute a tablespoon of butter in them. Put the couscous in a dome, place the chicken on top and decorate with the vegetables.
-
source: la-cuisine-marocaine.com
