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Turkish chicken stew, israeli couscous with herbs |

Poultry

Chicken wings prepared as a stew with spicys and vegetables, serve with herbs, lemon and oliv oïl israelian couscous.

Note

For a shorter cooking time, you can use boneless chicken thighs instead of chicken drumsticks.

Ingredients

Recipe for 4 servings

For the chicken

8 Unit(s)

Chicken wings

2 Unit(s)

French shallot

2 Unit(s)

Tomato

4 Clove(s)

Garlic

1 Unit(s)

Red pepper

1 Unit(s)

Carrot

15 Ml

Paprika

15 Ml

Cumin powder

2 Leaf(ves)

Bay leaf

15 Ml

Molasses

125 Ml

Chicken stock

50 Gr

Butter

6 Sprig(s)

Parsley

For the couscous

200 Gr

Israelian couscous

6 Sprig(s)

Chives

6 Sprig(s)

Parsley

6 Sprig(s)

Basil

1 Unit(s)

Lemon

Preparation time: 30 min

Set up

Chop the herbs, squeeze and strain the lemon juice. Ciselez the shallots, chop the garlic and the tomatoes. Mince the peppers. Dice the carrot in small cubes.
For the chicken

Season the chicken wings, in a hot pan with vegetable oïl fry it and reserve it. In the same pan sautez the vegetables, put the chicken back, add the molasse, the bay leaves, the spicys and the chicken stock and let it cook for 20 minutes. Finish with the butter.
For the couscous

In a big pot of salty boiling water cook the couscous until tender, strain it and put it back in the pot. Add the herbs, the lemon juice and some olive oïl, season it.
For the platting

In a bowl put a little bed of couscous at the bottom, 4 chicken wings on the top with the sauce and finish with the chop parsley.