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🍽️ Aromatic chicken with fluffy couscous

945 kcal · 30 min · 4 servings

Ingredients

• 1 Poulard (approx. 1.3 kg, ready for the kitchen)
• Salt
• 400 g Carrots
• 300 g Zucchini
• 300 g Eggplants
• 6 tbsp Olive oil
• 150 g Onions (in rings)
• 2 crushed garlic cloves
• 1 bunch chopped flat-leaf parsley
• 1 bunch chopped coriander leaves
• 1 box Saffron powder
• 1 tsp Ginger powder
• 1 tsp ground Cumin
• 50 g Butter
• 600 g Couscous

Instructions

1. 1. Cut the chicken in half lengthwise down the center.
2. 2. Remove the wing tips and cut off the drumsticks.
3. 3. Remove the breast pieces.
4. 4. Cut each breast piece into three equal parts across the middle.
5. 5. Cut the remaining wings in half.
6. 6. Chop the chicken back into small pieces.
7. 7. Simmer the back pieces together with the wing tips in 1.5 liters of salted water.
8. 8. Simmer the broth for 45 minutes over low heat.
9. 9. Strain the broth through a sieve.
10. 10. Measure out exactly 600 milliliters of the broth.
11. 11. Peel the carrots.
12. 12. Cut the carrots lengthwise into four strips.
13. 13. Clean the zucchini and eggplants.
14. 14. Cut the zucchini and eggplants lengthwise into four strips.
15. 15. Cut these strips in half crosswise.
16. 16. Cover the prepared vegetables with a damp cloth.
17. 17. Heat olive oil in a large pot.
18. 18. Fry the chicken pieces in batches.
19. 19. Remove the fried chicken pieces.
20. 20. Sauté the onions and garlic in the remaining oil.
21. 21. Return the chicken pieces to the pot.
22. 22. Add the green parts of the parsley and coriander.
23. 23. Season everything with salt.
24. 24. Add saffron, ginger, and cumin.
25. 25. Pour in 750 milliliters of water.
26. 26. Cover the pot.
27. 27. Let everything simmer for 20 to 30 minutes.
28. 28. Add the carrot pieces after 15 minutes.
29. 29. Cook the carrots along.
30. 30. Add the zucchini and eggplant pieces another 8 to 10 minutes later.
31. 31. Heat the prepared broth with the butter in a large pot.
32. 32. Pour in the couscous.
33. 33. Stir constantly while the couscous swells up over low heat.
34. 34. Let the couscous swell for 10 to 15 minutes.
35. 35. Loosen the couscous with two forks.
36. 36. Place the finished couscous on a large platter.
37. 37. Arrange the vegetables and chicken pieces on top.
38. 38. Drizzle everything with some of the warm chicken broth.

Nutrition per serving

• kcal: 945
• Protein: 46 g · Fett/Fat: 50 g · Carbs: 78 g