- Couscous - 1 Glass
- Chicken legs - 2 pieces
- Carrot - 1 piece
- Bow - 1 piece
- Celery root - 50 Grams
- Root of parsley - 50 Grams
- Nut - 1/2 cup
- Butter - 50 Grams
- Spices - - To taste (black pepper, bay leaf, salt)
- Parsley (herbs) - - To taste
- Water - 4 Cups
Ingredients. For clarity, I show couscous - it looks like this. Do not soak it, but chickpea pre-soak in cold water for the night. Traditional way to cook chicken broth: put the chicken in cold water, bring to a boil and cook with slow boiling for another 25-30 minutes. Meanwhile, the roots of celery and parsley, as well as carrots cut into small cubes. Add to the slowly boiling broth, there also add spices - salt, pepper, bay leaf. Cook for another 10 minutes. Then add the soaked chickpeas into the pan. We cook for another 20-25 minutes until the chickpea is ready - the rest of the ingredients will be exactly ready. We merge broth from the pan, lay out the laurel sheet. We take the chicken and while we set it aside, we do not throw away the vegetables either. Melt the butter in a pan, fry the onions in it until it is transparent, then add the vegetables from the broth and cook on medium heat until the liquid evaporates. When there is almost no liquid in the frying pan - we cover the frying pan with a lid, we set it aside. Take a small saucepan, pour in it the right amount of chicken broth - you need to add as many milliliters of broth, how many grams of couscous will cook. Add the salt-pepper to the broth, put it on the fire, bring it to the boil, then add the couscous to the broth. Immediately, as soon as the couscous was poured into the boiling broth, remove the pan from the heat and begin to mix the couscous with a fork. After 3 minutes, when couscous absorbs almost all the broth, put the saucepan on a slow fire and add couscous butter. As soon as the butter melts - remove the couscous from the fire, let it brew for a couple of minutes under the lid, then spread it on the plates. We put cooked chicken and fried vegetables on top of couscous. We decorate with greens - and the dish is ready. Bon Appetit! :)
Servings: 2