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Couscous with chicken and lamb - Benkku81
Cuisine et Traditions

Couscous with chicken and lamb

Semolina with carrots, turnips, courgette, chick peas cooked in chicken broth, with added merguez
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Chef :
Réalisé le :
Famille :
Couscous with chicken and lambCouscous with chicken and lambCouscous with chicken and lambCouscous with chicken and lamb
Temps de préparation : 45 min
Temps de cuisson : 130 min
Temps de repos : 0 h
Temps total : 3h55min
Nbre de couvert : 4

Ingrédients


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Base
Chicken : 4 thighs
Sausages : 8 coins
Semolina : 0,250 kG

Vegetables
Chickpea : 0,150 kG
Onion : 0,200 kG
Carrot : 0,400 kG
Turnips : 0,200 kG
Zucchini : 0,400 kG
White grape : 20 pieces

Epice:
Cumin : 1 teaspoon
Paprika : 1 teaspoon
Turmeric : 1 teaspoon
Chile : : 1/2 teaspoon
Tomato paste : 0,070 kG
Salt : PM
Pepper : PM

Cooking
Olive oil : 0,050 L
Water :2,500 L

1)
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Rinse the chickpeas to get rid of all impurity.
Place them in a container and cover with water.
After 6 hours, drain them, rinse them and put them back in the water for 6 more hours.
2) Couscous with chicken and lamb2
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Peel, wash and chop the onions.
Heat the oil in a large pot (with a capacity of at least 5L) on medium heat and throw in the thighs.
The brown uniformly.
Add the onions. Mix all together and let it sauté the onions for about 5 minutes.
3) Couscous with chicken and lamb3
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Add the spices and the tomato concentrate. Mix well to distribute all the flavors.
Add the water and let it cook for 45 minutes
4) Couscous with chicken and lamb4
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Peel, wash and cut the carrots.
Peel, wash and trim the turnips.
Peel, wash and cut the zucchini.

Add first the carrots and the turnips. Continue cooking for 45 minutes.
Lastly, add the zucchini and cook the whole 30 minutes.

Drain and rinse the chickpeas. The add with the raisins to the broth.
Keep warm under the level of the boil.
5)
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Cook the meal, preferably steamed in a couscoussier.
Cook the merguez.
Prepare a deep plate or a bowl, the semolina and then the vegetables and finally the meat. Sprinkle a little of the broth.
Present with the harissa and broth.

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Notes du chef

The couscous is generally served with the lamb shoulder. My sausages are made with this song, I replace the meat with merguez.
For chili lovers, it is possible to add a half-teaspoon of red pepper

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