Aromatic chicken with pistachio couscous

Ingredients for 2 servings:

• 300 g carrot(s)
• 2 onions
• 20 g fresh ginger
• 1 garlic clove(s)
• 2 chicken breast fillets, 150g each
• 4 tbsp olive oil
• salt and pepper
• 200 ml chicken stock
• 1 stalk(s) cinnamon
• 1 pot of coriander leaves
• 1 shallot(s), for the couscous
• 3 tbsp olive oil
• 120 g couscous
• Salt
• 50 g pistachios, coarsely chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Moroccan dish with fabulous aroma

Peel the carrots, halve them lengthwise, and cut into 2cm pieces. Cut the onions into 6-8 wedges each. Chop the ginger and garlic. Halve the chicken fillets lengthwise and cut them crosswise into approximately 3cm pieces. Heat the oil in a casserole dish or tagine. Fry the onions until golden brown, then remove from the pan. Season the meat with salt and pepper and fry in the fat until light brown. Add the carrots, ginger, and garlic and fry for 2 minutes. Stir in the onions, stock, and cinnamon sticks, and simmer over low heat for 18-20 minutes. Adjust seasoning if desired and sprinkle with coriander leaves. For the couscous, finely dice the shallots and sauté in 2 tablespoons of hot olive oil until translucent. Add the couscous and sauté for 1 minute, stirring occasionally. Add the salt and 120ml water, cover, and let stand on the turned off heat for 5 minutes. Roast the pistachios in a pan without oil. Fluff the couscous with two forks, then mix in the pistachios and the remaining olive oil. The Moroccan clay casserole dish, called a tagine, whether natural or glazed, must always be soaked in water before use.