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🍽️ Chicken Couscous Pot

668 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• salt
• pepper
• 1 white onion
• 2 garlic cloves
• 2 dried soft apricots
• 1 large organic lemon
• 2 sweet potatoes (300 g each)
• 3 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp smoked paprika powder
• 100 ml strained tomatoes
• 500 ml poultry broth
• 150 g couscous
• 0.5 tsp cayenne pepper
• 80 g almonds
• 1 handful parsley (5 g)

Instructions

1. 1. Rinse the chicken breast under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into small, bite-sized pieces.
4. 4. Season the meat pieces generously with salt and pepper.
5. 5. Peel the onion and chop it finely.
6. 6. Peel the garlic cloves and mince them very finely.
7. 7. Chop the apricots finely.
8. 8. Rinse the lemon under hot water and dry it.
9. 9. Grate some of the lemon zest.
10. 10. Squeeze the juice from the lemon.
11. 11. Set the lemon zest aside for garnish.
12. 12. Peel the sweet potatoes.
13. 13. Cut the sweet potatoes into bite-sized cubes.
14. 14. Heat the oil in a large pot.
15. 15. Fry the meat pieces for 5 minutes over high heat.
16. 16. Add the onion, garlic, and apricots.
17. 17. Cook everything for 3 minutes over medium heat.
18. 18. Add the sweet potatoes.
19. 19. Cook the sweet potatoes for another 3 minutes.
20. 20. Season the mixture with salt, pepper, curry powder, and paprika powder.
21. 21. Let it simmer for 2 minutes.
22. 22. Add the tomatoes, broth, and lemon juice.
23. 23. Cover the stew and let it simmer on low heat for 45 to 50 minutes.
24. 24. Let the couscous swell in hot water for about 15 minutes.
25. 25. Drain the water using a sieve.
26. 26. Stir the couscous into the stew shortly before the end of the cooking time.
27. 27. Season the dish with salt, pepper, and cayenne pepper to taste.
28. 28. Chop the almonds.
29. 29. Stir half of the almonds into the sauce.
30. 30. Wash the parsley.
31. 31. Shake the parsley dry.
32. 32. Pick off the parsley leaves.
33. 33. Garnish the stew with the lemon zest.
34. 34. Sprinkle the stew with the remaining almonds.
35. 35. Sprinkle the stew with the parsley leaves.

Nutrition per serving

• kcal: 668
• Protein: 54 g · Fett/Fat: 25 g · Carbs: 53 g