Ingredients (for 4 persons):
4 Chicken legs
3 carrots
3 turnips
3 zucchinis
2 onions
70 g tomato paste
200 g cooked chickpeas, canned
1 cube broth
1 portion saffron
1 teaspoon grounded ginger
1 clove Garlic
1 tablespoon grounded coriander
bouquet garni
2 Cloves
Salt
Pepper
Oil
Couscous grains
Harissa
Preparation
Peel the carrots and turnips. Wash the zucchini. Cut all the vegetables into large pieces. Peel and mince the garlic and onion.
Remove skin from chicken thighs.
Dissolve the stock cube in a liter of water. Take a tablespoon of broth and diluted tomato paste. Pour in the broth.
Heat oil in a large casserole. Add the chicken and fry for two minutes on each side. Add the spice mixture to the chicken thighs, vegetables and herbs. Moisten with broth. Lightly salt and pepper. Cover and simmer for 45 minutes.
Rinse and drain the chickpeas. Add 15 minutes before the end of cooking.
Cook the couscous as described on the package and serve with chicken, vegetables and chickpeas.
Serve with harissa if you like it spicy.