Moroccan Chicken with Couscous
- 800 grams Chicken breasts
- 2 onions
- 20 grams fresh ginger
- 2 garlic
- 1 Red Bell pepper
- 1 can chickpeas (240 grams, drained)
- 2 tablespoons Ghee (or olive oil)
- 1 teaspoon Turmeric
- 1 generous pinch Saffron
- 1 teaspoon dried oregano
- 1 tablespoon ground paprika
- cayenne pepper
- ¼ teaspoon Cumin
- 400 grams crushed tomatoes (canned)
- 300 milliliters Chicken broth
- lemon juice
- 350 grams
- 1 handful Arugula
Rinse meat, pat dry and cut into about 7 cm (approximately 3 inches) pieces. Peel onions, ginger and garlic and dice. Rinse and halve bell pepper, remove seeds and ribs, dice into small cubes. Drain chickpeas in a colander.
Heat ghee in a tagine pot and brown meat on all sides. Add onions, garlic, ginger and all spices and saute briefly. Add tomatoes and broth. Add chickpeas and peppers and simmer, covered, for about 15 minutes on medium heat. Add more broth if needed. Season with salt, pepper and lemon juice.
Cook couscous in boiling salted water for 10-12 minutes or until al dente, drain.
Rinse and shake dry arugula. Arrange couscous and chicken with vegetables on plates, garnish with arugula and serve.