Mmorocco

Chicken meatballs and couscous with orange

Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 4 Persons.
Preparation Time: 0 h 20 min
Cooking Time: 0 h 25 min
Difficulty: Easy
Price: reasonable

Ingredients:

500g minced chicken
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of ginger
1 clove garlic, crushed
1 tablespoon olive oil
540g tomato sauce with garlic
50g spinach leaves
2 tablespoons toasted pine nuts
375ml water
80ml fresh orange juice
1 cube chicken bouillon, crumbled
300g precooked couscous
2 tablespoons chopped fresh chives
teaspoons finely grated orange zest

Preparation of chicken meatballs and couscous with orange:

To prepare the recipe chicken meatballs and couscous with orange:

Mix the minced chicken, garlic and half the spices in a bowl. Season with salt and pepper. Roll the mixture into balls the size of walnuts, place them on a plate.

Heat the oil in a large skillet over medium-high heat. Cook chicken balls, turning often, for 5 minutes or until browned. Add tomato sauce and the rest of the remaining spices.

Reduce heat to medium. Cover and cook, stirring occasionally for 10 minutes or until chicken balls are cooked.

Stir in pine nuts and spinach and cook for 1 minute or until spinach is translucent.

Meanwhile, place the bouillon cube in the water with orange juice in a saucepan over high heat. Bring to a boil. Remove from heat and stir in couscous.

Cover and let stand for 5 minutes or until all liquid is absorbed by the couscous. Use a fork to separate the grains. Stir in the orange zest and chives.

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Couscous chicken with eggplant

Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking Time: 0 h 35 min
Difficulty: Easy
Price: reasonable

Ingredients:

8 chicken thighs
2 large eggplants
200g precooked couscous
1 tin of cooked chickpeas
1 ¼ tablespoon of olive oil
1 onion, finely chopped
1 ½ tablespoon harissa
1 tablespoon of tomato puree
500ml chicken stock
2 teaspoons cornstarch
2 tablespoons chopped cilantro

Preparing couscous chicken with eggplant:

To prepare the couscous recipe chicken with eggplant:

Preheat oven to 180 ° C. Gas Lightly rub the eggplant with oil and place on a baking sheet. Bake for 20 minutes, turning once on each side.

Heat the remaining oil in a heavy large pot or tagine. Add onion and sauté for 3 minutes. Add the chicken to the pan, reduce the heat and simmer for 10 minutes until lightly browned. Stir in harissa, chickpeas and tomato puree.

Pour in 400ml of broth and bring to a boil. Remove stem of eggplant cooked and cut into pieces. Add chicken, cover and simmer for 25 minutes, until the chicken thighs are cooked and creamy juice.

Mix a little of the sauce with cornstarch, then stir back into the chicken to thicken.

In a separate dish pour the remaining broth over the couscous and toss with cilantro. And let rise. Pour over chicken and couscous back cover. Turn off the heat for 5 minutes until the couscous is cooked.

Separate the couscous with a fork before serving.

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Chicken and merguez couscous

Recipe suggested by: Kati
Origin of the recipe: Algerian Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking time: 1 h 00 min
Difficulty: Easy
Price: reasonable

Ingredients:

750g fine semolina couscous precooked
6 chicken thighs
6 merguez
3 onions
6 carrots, turnips 4
5 tbsp olive oil
1 can chickpeas cooked
2 cubes chicken broth
100g butter
2 stalks celery
cilantro sprigs
600ml water
1 small can of harissa
1 tbsp ras el hanout
salt and freshly ground black pepper

Preparation of chicken and merguez couscous:

To prepare the couscous recipe chicken and merguez:

Peel and chop the onions. Peel and slice the carrots. Wash and cut the celery into julienne. Wash, dry and thin coriander leaves. Drain the chickpeas.

Heat a pot over heat with 4 tablespoons of olive oil, then add the chopped onion and chicken and cook for 5-6 minutes, stirring and turning to ensure even browning.

Add a little salt and pepper. Dissolve bouillon cubes in water and add to the pot, add the chopped coriander, ras el hanout and pieces of celery and bring to a boil over medium heat with lid.

Reduce to low heat, add the harissa diluted in a little water, then cover and simmer for 20 minutes.

Add carrots, turnips and chickpeas and stir. Cover and cook for another 30 minutes. If it seems a little dry, add a little water in the broth.

Cook the couscous according to package directions.

Finally grill the sausages under a medium grill for 5-7 minutes, turning regularly to brown evenly.

Just before serving, mix the couscous with butter. Distribute the couscous between 6 bowls or deep tagine, place a piece of chicken, sausages and cooked vegetables, sprinkle with Harissa sauce, garnish with cilantro and serve immediately.