Couscous with Chicken

Ingredients

• 1 chicken (about 1.3 kg, ready to cook)
• Salt
• 400 g Carrots
• 300 g zucchini
• 300 g Eggplant
• 6 tbsp Olive oil
• 150 g onions (in rings)
• 2 pressed garlic cloves
• 1 bunch chopped flat-leaf parsley
• 1 bunch chopped coriander leaves
• 1 tin saffron powder
• 1 tsp ginger powder
• 1 tsp ground cumin
• 50 g butter
• 600 g couscous

Instructions

1. 1.

   Halve the chicken lengthwise. Detach wing tips, cut off legs. Separate breast pieces, cut each piece crosswise into 3 parts. Detach wings, halve legs.

2. 2.

   Cut back of chicken into pieces and cook gently in 1.5 L salted water for 45 minutes with wing tips. Strain broth through a sieve, measure out 600 ml.

3. 3.

   Peel carrots and quarter lengthwise. Clean zucchini and eggplant, quarter lengthwise and cut crosswise in half. Cover vegetables with a damp cloth.

4. 4.

   Heat olive oil in a large pot, brown chicken parts portion by portion, remove. Sauté onions and garlic in the oil. Return chicken to pot. Add parsley and coriander, season with salt. Add saffron, ginger, cumin. Pour in 750 L water. Then cover pot and simmer everything for 20-30 minutes.

5. 5.

   After 15 minutes add carrot pieces and continue cooking; 8-10 minutes later add zucchini and eggplant pieces.

6. 6.

   In a large pot heat broth with butter. Add couscous, stir gently over low heat for 10-15 minutes until it absorbs liquid, then fluff with two forks.

7. 7.

   Place finished couscous on a large plate, arrange vegetables and chicken parts on top, spoon some poultry broth over the dish.