Recipe preparation
- 1Peel carrots and cut in rounds. Peel and mince onions and garlic.
- 2Set Couscook on HIGH for 2 hours.
- 3Fry onion, garlic and cumin in hot olive oil for 5 minutes.
- 4Add bay leaf and carrots and stir. Close Couscook and cook 5 minutes. Stir ingredients if necessary.
- 5Add chicken thighs and olives and pour over hot chicken stock.
- 6Reduce setting to medium level. Cook for 25 minutes.
- 7Pour wheat semolina into steamer basket. Cover and cook another 25 minutes.
- 8Serve chicken couscous with semolina.
Chicken couscous with olives
Easy
Less than 1 hour
Main dish
Réalisé avec Couscook
Ingredients
- 4 farm chicken thighs or whole chicken pieces
- 200 g wheat semolina
- 0.5 l hot chicken stock
- 100 g green/black olives
- 4 carrots
- 2 tsp. cumin seeds
- 1 dash olive oil
- 1 bay leaf
- 3 yellow/bell onions
- 1 clove garlic
- Salt and pepper
Recipe preparation
- 1Peel carrots and cut in rounds. Peel and mince onions and garlic.
- 2Set Couscook on HIGH for 2 hours.
- 3Fry onion, garlic and cumin in hot olive oil for 5 minutes.
- 4Add bay leaf and carrots and stir. Close Couscook and cook 5 minutes. Stir ingredients if necessary.
- 5Add chicken thighs and olives and pour over hot chicken stock.
- 6Reduce setting to medium level. Cook for 25 minutes.
- 7Pour wheat semolina into steamer basket. Cover and cook another 25 minutes.
- 8Serve chicken couscous with semolina.