Pork and Chicken Casserole with Grains
7,2 / 10
2 h. 20 min.
- 6 Chicken legs (and thighs)
- 6 Merguez
- 3 cups Couscous
- 3 onions (diced)
- 6 carrots (cut into discs)
- 3 zucchini (diced)
- 5 tablespoons olive oil
- 18 sprigs cilantro (leaves picked)
- 2 Chocolate stick (cut into chunks)
- 2 cups canned chickpeas
- 3 cups chicken stock
- ½ cup softened butter
- Harissa (optional)
Place the couscous in a large shallow dish and moisten with 500 ml cold, salted water. Stir and leave to stand for 15 minutes.
Heat 4 tablespoons of oil in the lower part of the couscous kettle and brown the chicken in it along with the onions.
Season with salt and pepper, cook for 5 minutes over a medium heat, stirring constantly. Add the coriander, celery and chicken stock.
Put the lid on and bring to the boil. Pour the couscous into the top part of the couscous kettle and place it on top of the base in which you are cooking the chicken.
Cook for a further 30 minutes, simmering gently.
When the cooking time is up, turn the couscous out into the dish and leave to cool, cover the couscous kettle to allow the meat to continue cooking.
Use your hand to break up the couscous and then pour on 250 ml water, and then mix by hand and leave to stand for 10 minutes before adding a teaspoon of olive oil and a little salt, fluffing with a fork.
Add the carrots to the couscous kettle, cover with water and leave to simmer with the lid on for 20 minutes.
Next, add the courgettes and drained chickpeas and replace the top part of the couscous kettle containing the couscous and cook for 30 minutes.
Take off the heat, keep the meat and vegetables in the couscous kettle with the lid on.
Put the grill on and brown the merguez sausages for 5 minutes, turning them several times.
Meanwhile, break up the couscous once again. Add the butter to the hot couscous and work it between your hands to crumble it.
Serve the couscous in a large dish, make a well in the middle and add the chicken, merguez sausages and the vegetables and drizzle some stock over the top.
Serve the rest of the stock separately in a bowl alongside the harissa. Decorate with coriander leaves. Serve immediately.