Couscous is called the most popular dish in Moroccan cuisine, but not only the peoples of North Africa love and prepare this cereal. Couscous has also become widespread in Italian cuisine.
It is necessary
- -800 g chicken thighs
- -olive oil
- -1 onion, chopped
- -0.5 l chicken broth
- -3 small lemons confit
- 40 g green olives, chopped
- -200 g couscous
- - a handful of chopped cilantro
- -salt, pepper, saffron, ground ginger, cinnamon
Instructions
Step 1
In a bowl with a thick, heavy bottom, heat 2 tablespoons of olive oil and fry the chicken thighs in it until golden brown and place on a platter.
Step 2
Pass the onion in the same oil until transparent, season with salt and pepper to taste, add all the spices and cook, stirring occasionally, for exactly 1 minute.
Step 3
Return the chicken thighs to the skillet with the onions, add the broth, bring the liquid to a boil and simmer for half an hour, covered. Slice the confri lemons, put them with the olives in the pan for the chicken and continue cooking without the lid for another 15 minutes.
Step 4
Boil the couscous and loosen it with a fork. Serve the meat along with the couscous, sprinkle the cereal with the juice in which the thighs and vegetables were stewed, sprinkle the finished dish with chopped cilantro.
