Description
This dish looks bright and appetizing on the table. A combination of chicken and couscous can't be bad. It's very simple! And the result is excellent! Help yourself!
Ingredients
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Chicken
1 piece
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Peppers red hot chilli
0.5 tsp
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Turmeric
0.5 tsp
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Sunflower oil
3 Tbsp
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Couscous
250 g
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Butter
50 g
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Carrots
2 piece
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Pepper
0.5 piece
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Green onions
0.5 coup
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Garlic
2 tooth
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Green peas
100 g
Cooking
Mix sunflower oil, pepper, salt and turmeric. Grate a mixture of chicken parts. Set aside at least 2 hours. I stood in the night.
Baking tray or deep pan greased with sunflower oil. Place the chicken. Pour a little water. Cover with foil or a lid and bake at 180 for 30 minutes. Then open and bake for 20 minutes until brown.
While baked chicken, let's get couscous. We use barley wheat couscous from the Mistral. Cook all your favorite way.
In a pan melt the butter. Carrots finely cut and fry in butter. Cover with a lid to extinguish 5 minutes.
Add finely sliced red pepper, green peas, in the end, the finely sliced garlic. Season with salt and pepper. Remove from the heat.
The chicken is ready. In a separate bowl, mix the couscous and the contents of the pan, add a ladle or two of sauce, which was preparing the chicken. Add chopped green onions. Mix well.
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