Braised chicken with couscous

Braised chicken with couscous

15 ratings

Mark, musician


„This hearty dish always reminds me of my grandmother. She was the only one I knew who used a tagine. The spices, peppers, and the chicken legs add up to a taste explosion!“

Difficulty

Medium 👍
100
min.
Preparation
0
min.
Baking
480
min.
Resting

Ingredients

Servings:-4+
4
chicken legs
250 g
couscous
7 tbsp
rapeseed oil (divided)
1 tsp
honey
1 tbsp
turmeric
1 tbsp
cumin
½ tsp
spicy paprika
3
onions
2 cloves
garlic
500 ml
chicken stock (divided)
1
red bell pepper
1
yellow bell pepper
1
green bell pepper
100 g
raisins
3 tbsp
lemon juice
parsley for garnish
salt
pepper
Metric
Imperial
  • 4  chicken legs
  • 250 g couscous
  • 7 tbsp rapeseed oil (divided)
  • 1 tsp honey
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • ½ tsp spicy paprika
  • 3  onions
  • 2 cloves garlic
  • 500 ml chicken stock (divided)
  • 1  red bell pepper
  • 1  yellow bell pepper
  • 1  green bell pepper
  • 100 g raisins
  • 3 tbsp lemon juice
  • parsley for garnish
  • salt
  • pepper

Utensils

  • mixing bowl
  • freezer bag or mixing bowl
  • plastic wrap
  • tagine
  • cutting board
  • knife

Enjoy with

Château de Chanzé 2016 (Gamay)
This Gamay with its natural acidity and low tannins go very well with the spicy chicken.

Nutrition per serving

Cal
1161
Protein
68g
Fat
84g
Carb
31g

Step 1/6

Wash and dry chicken legs. Mix a part of rapeseed oil with honey until smooth. Add turmeric, cumin, cinnamon, spicy paprika, salt, and pepper. In a large bowl or a freezer bag, toss chicken legs in marinade. Seal or cover and marinate overnight in the refrigerator.
  • 4 chicken legs
  • 5 tbsp rapeseed oil
  • 1 tsp honey
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • ½ tsp cinnamon
  • ½ tsp spicy paprika
  • salt
  • pepper
  • mixing bowl
  • freezer bag or mixing bowl
  • plastic wrap

Wash and dry chicken legs. Mix a part of rapeseed oil with honey until smooth. Add turmeric, cumin, cinnamon, spicy paprika, salt, and pepper. In a large bowl or a freezer bag, toss chicken legs in marinade. Seal or cover and marinate overnight in the refrigerator.

Step 2/6

Peel and slice onions and garlic. Remove chicken legs from marinade and carefully drain. Heat oil in the bottom of the tagine over medium-high heat. Add chicken legs, garlic, and onion and fry until deep golden-brown on all sides.
  • 3 onions
  • 2 cloves garlic
  • 2 tbso rapeseed oil
  • tagine

Peel and slice onions and garlic. Remove chicken legs from marinade and carefully drain. Heat oil in the bottom of the tagine over medium-high heat. Add chicken legs, garlic, and onion and fry until deep golden-brown on all sides.

Step 3/6

Deglaze with some of the chicken stock.
  • 200 ml chicken stock

Deglaze with some of the chicken stock.

Step 4/6

Place the lid on the tagine. Let simmer for approx. 80 min.

Place the lid on the tagine. Let simmer for approx. 80 min.

Step 5/6

In the meantime, wash bell peppers. Remove seeds and cut into strips. Rinse raisins under cold water. Add cut bell peppers, raisins, couscous, and remaining chicken stock to tagine, cover, and continue to simmer for approx. 10 min.
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 100 raisins
  • 250 couscous
  • 300 ml chicken stock
  • cutting board
  • knife

In the meantime, wash bell peppers. Remove seeds and cut into strips. Rinse raisins under cold water. Add cut bell peppers, raisins, couscous, and remaining chicken stock to tagine, cover, and continue to simmer for approx. 10 min.

Step 6/6

Season with lemon juice, salt, and pepper. Garnish with parsley. Serve directly in the tagine. Enjoy!
  • 3 tbsp lemon juice
  • parsley for garnish
  • salt
  • pepper

Season with lemon juice, salt, and pepper. Garnish with parsley. Serve directly in the tagine. Enjoy!