Oriental Chicken Pot

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 30 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 350 g chicken breast fillet (s)
  • 2 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 ½ liters chicken broth
  • 1 bunch parsley
  • 2 bell peppers, red and yellow
  • 1 can chickpeas, (drained weight 265g)
  • 2 carrot (s)
  • 100 g couscous
  • salt and pepper
Oriental Chicken Pot
Oriental Chicken Pot

Instructions

  1. Wash the chicken breast. Heat oil in a pot. Sprinkle in the curry powder, sauté briefly and immediately deglaze with the stock. Bring to the boil, add the meat and simmer over a low heat for 25 minutes.
  2. Finely chop the parsley. Peel the peppers with a peeler and cut into 2 cm diametermonds. Drain the chickpeas in a colander, rinse. Peel and slice the carrots.
  3. Add the carrots to the soup after 15 minutes. When the cooking time is over, remove the meat and let it cool down a little. Add the couscous, chickpeas and paprika to the broth, simmer for 5 - 10 minutes.
  4. In the meantime, cut the chicken into strips. Add parsley and meat to the soup, season with salt and pepper

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