Chicken-vegetable gravy with couscous and mint

Name: chicken-vegetable gravy with couscous and mint
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 380 g free range chicken fillet; 2 tl ras el hanout spices melange; 4 el (olive oil; 500 g winter carrot; 3 Red onion; 1 chicken broth tablet; 300 g couscous; 1 lemon; 15 g fresh fresh mint; 200 g fresh peas

A delicious Moroccan pot with chicken, couscous, winter carrot, peas, red onion and mint.

Ingredients

Kitchen Stuff

1 tagine or casserole
1 rasp

Directions

Cut each chicken fillet lengthwise into 3 pieces. Sprinkle the pieces with the ras el hanout, pepper and salt.
Heat half of the oil in the tajine or pan with a thick bottom and fry the chicken around brown.
Meanwhile, peel the winter carrot and cut into 3 cm pieces. Clean the red onions and cut into pieces. Add the carrot and onion to the chicken and cook for another 2 minutes.
Add 200 ml of water and crumble the chicken stock cube above it. Put the lid on the tagine (or put the lid on the pan) and let it simmer on low heat for 25 minutes.
Meanwhile, bring 300 ml of water to the boil. Add the couscous, the rest of the oil and possibly salt.
Remove the pan from the heat and let the couscous swell. Cover until use.
Meanwhile, clean the lemon and grate the yellow skin of the lemon. Halve the lemon in the width and cut the halves into thick parts.
Cut the fresh mint fine.
Add the peas to the stove in the last 2 minutes. Sprinkle with the lemon zest just before serving and serve with the lemon slices.
Mix the fresh mint in the couscous and serve together with the chicken vegetable gravy.