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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- In the meantime, cut the chicken into strips. Add parsley and meat to the soup, season with salt and pepper
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