Braised chicken with couscous

Based on 21 ratings
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Difficulty

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

Ingredients

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

Utensils

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

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!