John Myers
Couscous Stew with Chicken
The perfect couscous stew with chicken recipe with a picture and simple step-by-step instructions.
- 1 Cup Couscous
- 1 Cup Red lenses
- 2 cups Vegetable broth
- 2 cups Chicken broth
- 400 g Chicken breast fillet
- 4 Chicken legs
- 1 Onion
- 1 bunch Soup vegetables
- 3 Chili peppers
- Oil
- Salt
- Pepper
- Paprika powder
- 200 g Natural yoghurt
- Cook the chicken legs in the broth for about 10 minutes, remove from the broth, place on a baking sheet and bake in a preheated oven at 220 ° C until golden brown.
- Peel and dice the onions and sauté them in the oil until they are translucent, add the finely chopped chicken breasts, fry them, remove them and set aside.
- Clean the soup vegetables, cut into small pieces and sauté briefly, chop the chilli peppers very finely, add, stir in the red lentils and tomato paste, pour the broth from the chicken legs on everything, bring to the boil and simmer for about 20 minutes, everything with salt, Season the pepper and paprika powder, add the chicken breast cubes and simmer for another 5 minutes, stir in the cuscous and leave everything in the closed pot to stand for approx. 5 minutes.
- Serve the couscous stew with the chicken legs and yogurt.
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