Moroccan Chicken Couscous

Ingredients

• 1 chicken (ca. 1.2 kg)
• 1 onion
• 2 Garlic cloves
• 4 salted lemons (in glass)
• 350 g small zucchini
• 4 tbsp olive oil
• 0.1 g saffron threads
• 2 Cinnamon sticks
• 3 star anise
• 250 g couscous (instant)
• 300 ml Vegetable broth
• pepper (from grinder)

Instructions

1. 1.

   Wash the chicken inside and out, pat dry and cut into 8 pieces. Peel and finely chop the onion and garlic. Finely chop one salted lemon; halve or quarter the rest. Wash zucchini and cut larger ones lengthwise in half; leave smaller ones whole.

2. 2.

   Heat oil in a pot. Sauté onions until translucent. Add chicken and brown all sides for about 5 minutes over high heat. Add garlic, saffron, broken cinnamon sticks, star anise, chopped lemon and pour in about 375 ml water. Simmer on medium heat for about 15 minutes. Then add zucchini and remaining salted lemons. Cover and cook another 15 minutes.

3. 3.

   Place couscous in a bowl. Bring broth to a boil, pour over couscous and let stand for about 10 minutes, fluffing occasionally with a fork.

4. 4.

   Season the stewed chicken with pepper and serve alongside the couscous.