Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. The Moroccan casserole, called tagine, made of clay, whether natural or glazed, must always be soaked in water before use.