Summary

Ingredients

• 4 chicken legs
• 2 red pepper (s)
• 0.5 ½ bell pepper (s), yellow
• 0.5 ½ bell pepper (s), green
• 0.5 ½ aubergine (s)
• 0.5 ½ zucchini
• 2 small onions
• 2 tomato (s), or a large shot pureed tomatoes
• 2 glasses white wine
• 1 cup cream, 250 ml
• 0.5 teaspoon ½ mustard, sweet
• 0.5 teaspoon ½ mustard, hot
• salt and pepper
• curry
• Paprika powder, hot as rose
• Paprika powder, noble sweet
• honey
• 2 bay leaves
• 500 g couscous
• 500 ml water
• some butter
• oil

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Instructions

1. Rub the chicken thighs well with pepper, curry and paprika and, if you like, honey. The honey improves the taste and the skin becomes crispier. Fry the chicken legs in oil on both sides until they are golden yellow.
2. Cut 1 onion into fine cubes and add to it. When it is translucent, deglaze with white wine. Add bay leaves. Cut the aubergine, zucchini and paprika into cubes and add to them. Add half a glass of water.
3. Cut the second onion into very fine cubes and add to it, peel the tomato and also cut into small fine cubes and add to it. Cook everything for about 45 minutes or cover in a roasting pan and place in the open.
4. Add the cream. Season with salt, pepper, curry and paprika and a little parsley. Cook for another 15 minutes and then let it steep for another 5 minutes.
5. Couscous:
6. Bring the water with a little salt to the boil, then slowly add the couscous. Be careful, it gets very thick quickly and can burn. Take it off the stove immediately and fold in a piece of butter and some oil with a fork so that it becomes nice and loose. Let it steep for about 5 minutes on low heat (level 1).
7. Tip:
8. If the sauce is too thin, simply mix cold me and flour and stir into the boiling sauce with a whisk, the sauce will be thicker.