Couscous with fried chicken

Couscous with fried chicken
Cooking Method , ,
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 20 min Cook Time: 45 min Rest Time: 10 min Total Time: 1 hr 15 mins
Servings 6
Best Season Summer
Ingredients
  • 1/3 cup extra virgin olive oil
  • 4 tablespoons tomato paste
  • 4 cloves garlic (minced)
  • 2 teaspoons Ras el Hanout
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2.5 pounds chicken thighs (boneless, skinless)
  • Salt
  • black pepper
  • 3 carrots
  • 2 celery ribs
  • 1 Head red onion
Instructions
  1. First, we will start with chicken sauce. Bring a glass cup not too big, and add olive oil, tomato paste, cloves of garlic, and Ras el Hanout. Stir them well.

  2. Second, in a casserole, add chicken thighs and spread them well. Add salt and black pepper to each side. Then, pour the sauce over the chicken and roll the chicken around so that it will be well-coated. Make sure to keep some sauce for veggies.

  3. Next, let’s work on some veggies, we will carrots, red onion, and celery ribs. Cut them into slices then put them all in a bowl. Add salt, black pepper, olive oil, and the rest of the sauce to the bowl. Stir them well.

  4. Now, add the veggies and the chicken all to an oven tray. Try to arrange them well.

  5. After that, enter the tray into the oven at 400 degrees for about 45 minutes.

  6. Now, we will start preparing couscous and we will use Morrocan couscous.

  7. In a saucepan, coat the bottom with olive oil. Add one cup of couscous. Stir the couscous around it should change its color to a nice medium golden brown.

  8. Add 1 cup of boiled water to the pan. Turn the heat off and add salt then cover it for 10 minutes.

  9. Now, after 10 minutes couscous should have absorbed all water. Add some cinnamon and a little bit of parsley to it. Fluff the couscous up.

  10. Finally, when the chicken is cooked add the couscous to it and let it rest for about 10 minutes to absorb the sauce well. Cheers!!!