Boiled couscous and baked chicken are a very tasty combination that will serve as both a main course and a side dish at the same time. Such a dish will become a hearty and healthy dinner for the whole family.
Ingredients:
- ½ chicken (you can take chicken wings or thighs);
- 2 medium carrots;
- ½ red bell pepper;
- ½ bunch of green onions;
- ½ tsp red hot pepper;
- ½ tsp turmeric;
- 3 tbsp. l. sunflower oil;
- 250 g couscous;
- 2 cloves of garlic;
- 100 g fresh or frozen green peas;
- 50 g butter.
Preparation:
- Wash half of the chicken, cut into portions and put into any container for pickling. If there is no chicken, then you can take chicken wings or thighs instead.
- In a bowl, combine salt, pepper, turmeric and sunflower oil. Mix this mass thoroughly so that there are no lumps of spices, and pour over the pieces of meat.
- Mix the meat well with your hands so that the spicy marinade hits literally every piece. Then cover the container with meat and leave to marinate for 2-4 hours. If time permits, then you can marinate all night.
- In the morning, take a baking sheet (you can use a deep frying pan) and grease it liberally with oil.
- Put the pieces of meat evenly on a baking sheet, pour over them with water, cork with foil and bake for half an hour in the oven preheated to 180 degrees.
- After half an hour, remove the foil, and continue to bake the chicken for another 15-20 minutes. During this time, it should acquire a brown crispy crust.
- Rinse the couscous if necessary, pour into a saucepan, add water and boil until tender, following the directions on the package.
- Peel, wash and cut the garlic, carrots and bell peppers.
- Put the butter in a skillet, melt and heat. Put the carrot cubes in hot oil, lightly fry them, then cover and simmer for 3-5 minutes.
- After this time, add pepper cubes and green peas to the carrots. Fry everything until tender. At the end, season with salt, pepper and garlic, remove from heat and cool slightly.
- Pour the hot couscous onto a wide dish. Add fried vegetables to it. Mix everything thoroughly, taste and, if necessary, season with spices again.
- Wash greens and chop finely with a knife. Remove the chicken from the oven.
- Sprinkle couscous with vegetables with chopped onions, pour over the sauce from a baking sheet (from under the chicken) and mix well. Spread pieces of baked chicken on top of the couscous with vegetables. Serve hot and with fresh vegetables.
