🍽️ Chicken Thigh Tajine with Couscous

Name: Chicken Thigh Tajine with Couscous
Total time: 30 min
Yield: 4 servings
Ingredients: 3 onions; 3 garlic cloves; 8 tbsp sunflower oil; 2 tbsp chopped parsley; 2 tsp ground cumin; 1 pinch saffron; 4 chicken drumsticks; salt; pepper (from the mill); 1 pack chunky tomatoes (500 g content); 200 ml chicken broth; 700 g large zucchini (2 large zucchini); 1 small can chickpeas; 3 tbsp raisins; oil (for frying); 400 g couscous

1080 kcal · 30 min · 4 servings

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Ingredients

3 onions
3 garlic cloves
8 tbsp sunflower oil
2 tbsp chopped parsley
2 tsp ground cumin
1 pinch saffron
4 chicken drumsticks
salt
pepper (from the mill)
1 pack chunky tomatoes (500 g content)
200 ml chicken broth
700 g large zucchini (2 large zucchini)
1 small can chickpeas
3 tbsp raisins
oil (for frying)
400 g couscous

Instructions

1. Peel the onions and garlic.
2. Chop the vegetables finely.
3. Place the chopped vegetables in a bowl.
4. Add the oil, parsley, and cumin.
5. Stir the ingredients well.
6. Place the saffron in two tablespoons of hot water.
7. Let the saffron soak.
8. Stir the saffron and the soaking water into the oil and onion mixture.
9. Separate the chicken thighs at the joints into two pieces.
10. Take one-third of the spice mixture.
11. Push this mixture under the skin of the chicken pieces.
12. Take another third of the spice mixture.
13. Spread this mixture over the outside of the skin.
14. Set aside the remaining spice mixture.
15. Cover the chicken.
16. Let the chicken marinate overnight.
17. Season the chicken pieces with salt and pepper.
18. Brown them all over in hot oil.
19. Place the chicken pieces in a casserole dish.
20. Mix the tomatoes with the broth and the remaining spice mixture.
21. Add this mixture to the meat.
22. Season the mixture with salt and pepper again.
23. Cover the casserole with a lid.
24. Simmer the meat over low heat for about 25 minutes.
25. Wash the zucchini.
26. Cut the zucchini into cubes about 1.5 centimeters in size.
27. Add the zucchini along with the chickpeas and raisins to the meat.
28. Cook everything for another 15 minutes.
29. Serve the dish with couscous or flatbread.
30. Pour one cup of boiling salted water over each cup of couscous.
31. Let the couscous swell for five minutes.
32. Fluff it up with a fork.
33. Keep it warm.

Nutrition per serving

kcal: 1080
Protein: 52 g · Fett/Fat: 54 g · Carbs: 96 g