Summary

Ingredients

• 2 tablespoon oil (olives)
• 1 ½ kg chicken, cut into pieces
• 4 onion (s), thinly sliced
• 3 cloves garlic
• 4 tomato (s), peeled, pitted and roughly diced
• 3 red pepper (s)
• Tied 10 stalks coriander green with kitchen twine
• 20 stalks parsley, smooth, tied together with kitchen twine
• 1 teaspoon ginger, ground
• 0.75 teaspoon ¾ clove (s), ground
• 0.25 teaspoon ¼ nutmeg
• 1 teaspoon cinnamon, ground
• 10 threads saffron roasted and mashed without fat in a non-stick pan
• 1 teaspoon turmeric, ground
• 2 ½ liters water
• 150 g raisins, sultanas
• Roast 50 g pine nuts without fat in a coated pan
• salt
• Pepper, black and freshly ground
• 2 tablespoon butter
• 600 g couscous
• 150 g almond (s), toasted

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Instructions

1. Heat the olive oil in a large stock pot and brown the chicken pieces for 3-4 minutes over medium heat, turning occasionally. Add onions, garlic, tomatoes, bell pepper, coriander, parsley, ginger, cloves, nutmeg, cinnamon, saffron, turmeric and 2 liters of water. Simmer for 40-45 minutes until the meat is tender. Preheat the oven to 100 ° C. Use the slotted spoon to fold the meat and peppers into an ovenproof dish. Cover and keep warm. Remove the coriander greens and parsley from the tomato stock left in the soup pot. Add the raisins and half of the pine nuts to the broth. Salt and pepper. Bring the rest of the water with the butter to a boil in a medium-sized saucepan. Slowly stir in the couscous, remove from the heat. Cover and let soak for 5 minutes. Add 4 tablespoons of stock, fluff up the couscous with a fork. To serve, pile the couscous in the middle of a large plate. Garnish with the toasted almonds and the remaining pine nuts. Cover with the meat and paprika.
2. Serve separately with the broth and harissa.