Flavored Chicken with Pistachio Couscous
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g carrot (s)
- 2 onions)
- 20 g iner, fresh
- 1 clove garlic
- 2 chicken breast fillet (s), 150g each
- 4 tablespoon olive oil
- salt and pepper
- 200 ml poultry broth
- 1 stick cinnamon
- 1 pot coriander greens
- 1 shallot (s), for the couscous
- 3 tablespoon olive oil
- 120 g couscous
- salt
- 50 g pistachios, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Peel the carrots, cut in half lengthways and cut into 2cm pieces. Cut the onions into 6-8 wedges each. Chop the ginger and garlic. Halve the chicken fillets lengthways and cut across into pieces about 3cm wide.
- Heat the oil in a casserole or in a tagine. Fry the onions in it until golden brown, remove. Season the meat with salt and pepper and fry in the frying fat until light brown.
- Add the carrots, ginger and garlic and fry for 2 minutes. Fold in the onions, add the stock and cinnamon sticks and simmer over a mild heat for 18-20 minutes. Season if necessary and sprinkle with coriander leaves on top.
- For the couscous, finely dice the shallots and sauté in 2 tablespoons of hot olive oil until translucent. Add the couscous and stir-fry for 1 minute. Add salt and 120ml water and cover and leave to soak for 5 minutes on the switched off hotplate.
- Roast the pistachios in a pan without oil. Fluff the couscous with the help of 2 forks, mix in the pistachios and the rest of the olive oil.
- The Moroccan casserole, called tagine, made of clay, whether natural or glazed, must always be soaked in water before use.
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