Chicken Tagine with Couscous
Ingredients
- Ingredients
- 1 sm can Saffron
- 3 onions
- 1 bunch cilantro
- 1 tsp freshly grated ginger
- 1 chicken (about 1.4 kg)
- 5 Tbsps Walnut oil
- 3 Cinnamon stick
- salt
- ½ tsp ground Cumin
- freshly ground peppers
- 250 milliliters instant Vegetable broth
- 8 small Pear
- 80 grams butter
- 3 Tbsps honey
- 50 milliliters Orange blossom water
- cilantro (for garnish)
Preparation steps
Mix the saffron with 100 ml (approximately 1/2 cup) of warm water. Peel the onions and very finely chop. Rinse the cilantro and tie into a ring. Rinse the chicken, pat dry and cut into 8 pieces (cut the breasts and chicken quarters in half). Heat oil in a large Dutch oven or in a tagine. Saute the chicken pieces. Add the onions and ginger and sauté until translucent. Add the cinnamon sticks, the saffron mixture, salt, cumin, pepper and cilantro with the broth, cover and cook for about 45 minutes. Remove the cilantro and cinnamon sticks.
Meanwhile, peel the pears and cut into quarters, remove the core and stem. Saute in butter in a frying pan. Mix in the honey and orange flower water and simmer 5 minutes, turning occasionally. Add to the chicken during the last 5 minutes of cooking and season everything.
For the couscous, peel the onion and finely chop finely. Peel the carrot peel and trim. Rinse the zucchini and wipe dry; cut both very small cubes.
Bring 500 ml (approximately 2 cups) lightly salted water to a boil. Cook the vegetables in butter 5 minutes. Place the couscous in a bowl, pour the boiling water over the top and let stand for 5 minutes. Fold in the vegetables and season with nutmeg, salt and pepper. Serve sprinkled with chopped parsley and serve with the chicken.
