Summary

Ingredients

• 3 large chicken drumsticks whole, with skin
• 1 carrot
• 1 onion
• 2 cloves of garlic
• ½ bell pepper red
• some oil
• water
• 1 vegetable stock cube
• 1 cube of beef broth
• a bit of salt
• 2 teaspoon spice mix Ras El Hanout
• 1 teaspoon paprika powder mild
• some warm water
• 1 tablespoon tomato paste concentrate
• 300 ml tomato passed
• 100 g couscous
• some harissa
• some parsley

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Instructions

1. First heat water in a large saucepan and dissolve a little salt and 1 vegetable stock cube in it. Briefly wash the chicken drumsticks and let them cook in the stock for 20 minutes.
2. In the meantime, peel the carrot, onion and garlic cloves. Chop the carrot and onion into large pieces and half the pitted pepper into narrow strips. The whole thing is fried in a little oil until the onions are translucent.
3. Now skim off some of the chicken fat (which has collected on the surface of the stock) and set aside. Take the chicken legs out of the water and let cool down a little. Once these have cooled, peel the skin and loosen the meat from the bone and set aside some of the larger pieces of meat.
4. The rest of the meat is now added to the vegetables. Add the paprika powder and 1 teaspoon of Ras El Hanout and fry everything together until the spices are fragrant.
5. Now dissolve 1 cube of beef stock and the tomato paste in a little warm water and pour the liquid into the vegetables, simmer for 1 minute. Now add the tomatoes, a little harissa and 1 teaspoon of Ras El Hanout and let the whole thing simmer slowly on low heat for about 25 minutes.
6. In the meantime, you can prepare the couscous by placing it in a tall plate, adding a few tablespoons of hot water and stirring it well.
7. Sear the set aside, larger pieces of meat in their own fat (which you skimmed off beforehand) and season with salt and pepper.
8. In the meantime, you can season the sauce with a little salt or Ras El Hanout if necessary. When the couscous is swollen, skim off some of the oil that has settled on the surface of the sauce and mix it into the couscous until it is fluffy, then stir in some parsley.
9. Serve everything together in a plate and ideally with fresh flatbread.
10. "Ras El Hanout" is an Arabic blend of spices that can be found very often in oriental cuisine. You can get "Ras El Hanout" in Arabic shops.
11. "Harissa" is an Arabic spicy paste that you can get in Arabic shops and in larger supermarkets.
12. Don't be too generous with the salt, otherwise the sauce will be too intrusive!
13. You can add other vegetables if you like. Such as B. 1 potato, fennel, green peas or chickpeas.
14. Instead of couscous, you can also serve rice with the sauce.
15. This dish is typically Tunisian and the taste almost comes close to the "Marka" of my dear father-in-law - very, very tasty!