Braised chicken with couscous

Step 1/6

• 2 chicken legs
• 2½ tbsp rapeseed oil
• ½ tsp honey
• ½ tbsp turmeric
• ½ tbsp cumin
• ¼ tsp cinnamon
• ¼ 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

• 1½ onions
• 1 cloves garlic
• 1 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

• 100 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.

Step 5/6

• ½ red bell pepper
• ½ yellow bell pepper
• ½ green bell pepper
• 50 g raisins
• 125 g couscous
• 150 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

• 1½ tbsp lemon juice
• parsley for garnish
• salt
• pepper

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

Enjoy your meal!