Moroccan chicken

Ingredients for 4 servings:

• 4 chicken legs
• 35 g ginger root, fresh
• 1 tsp turmeric powder
• ½ tsp cinnamon powder
• ½ tsp paprika powder
• 5 tbsp olive oil
• 2 onions
• 2 garlic cloves
• 2 bell peppers
• 4 tbsp almonds, chopped
• salt and pepper
• 700 ml chicken broth
• 300 g couscous
• 4 tbsp raisins, if desired
• 1 bunch parsley, possibly frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

with spicy couscous

Skin the chicken thighs and then halve them at the joint. Chop the ginger and mix with turmeric, cinnamon, paprika, and oil. Place the meat and the spice marinade in a freezer bag, mix well, and marinate the meat in the refrigerator for 30 minutes. Meanwhile, halve the onion and cut into wedges. Dice the garlic. Clean and deseed the bell peppers and cut into 1 cm pieces. Roughly chop the almonds and roast them in a dry pan until golden brown. Set aside. Remove the chicken from the bag and fry in a hot roasting pan for 4-5 minutes until golden brown, season with salt and pepper. Add the onions and garlic and fry for 2 minutes. Pour in the stock, bring to a boil, and simmer the meat covered over medium heat for 35 minutes. Add the couscous, raisins, and paprika to the stock and cook with the lid on for another 10 minutes over low heat. Season with salt and pepper, if desired. Serve sprinkled with almonds and coarsely chopped parsley.