Summary

Ingredients

• 2 onions)
• 2 cloves garlic)
• 500 g pumpkin (se), (Hokkaido)
• 500 g sweet potato (s)
• 4 chicken breast fillet (s)
• 2 tablespoon olive oil
• 1 liter vegetable stock
• 1 tablespoon tomato paste
• 1 teaspoon cinnamon
• 2 tablespoon raisins
• 1 can chickpeas
• salt
• pepper
• Spice mixture (Zhug, from Yemen) alternatively:
• chili
• garlic
• coriander
• Cardamom and
• cumin
• 300 g couscous
• 400 ml water
• 3 stalks coriander green

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Instructions

1. Peel the onions and finely dice them. Peel the garlic and dice it finely or press it. Peel the sweet potatoes and cut into approx. 2 cm thick cubes with the pumpkin.
2. Fry the chicken in olive oil in a high-rimmed pan or casserole for about 4 minutes until golden. Add onions and garlic and fry for approx. 2 minutes until translucent. Stir in tomato paste and cayenne pepper. Pour in the vegetable stock and simmer covered for about 10 minutes.
3. Add the sweet potatoes to the chicken and cook for about 10 minutes. Then mix in the pumpkin cubes and the chickpeas. Fold in the cinnamon and raisins. When the pumpkin is done, season everything with salt, pepper and zhug.
4. Put the water in a saucepan, salt, bring to the boil, add the couscous, reduce the temperature and let it swell.
5. To serve, turn the couscous in the middle of a Tebsil or a large platter. Layer the vegetables around the couscous and place the fillets on top of the couscous. Pour enough of the broth over the couscous that it is well moist. Serve the rest of the broth separately. Pluck the coriander leaves from the stalks and sprinkle on the dish.
6. Alternatively, you can use legs instead of fillets.