John Myers
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Tajine with Chicken Leg, Vegetables and Couscous Salad, with Pocket Snacks
The perfect tajine with chicken leg, vegetables and couscous salad, with pocket snacks recipe with a picture and simple step-by-step instructions.
Tagine with a leg of chicken
- 8 piece Chicken leg
- 10 piece Waxy potatoes
- 5 piece Carrots
- 2 piece Onions
- 0,5 bunch Fresh smooth parsley
- 1 piece Tomato
- 2 tbsp Tomato puree
- 1 piece Cinnamon stick
- 1 packet Frozen peas
- 1 piece Ginger
- 1 tsp Spice mix Morocco
- 1 tsp Ginger powder
- 1 tsp Red peppers
- 0,5 tsp Black pepper
- 1 tsp Salt
- 0,5 tsp Chicken broth
Couscous Salad
- 250 g Couscous
- 250 g Vegetable broth
- 1 tbsp Tomato paste
- 1 piece Yellow pepper
- 1 piece Red pepper
- 1 Can Corn
- 4 piece Spring onions
- 2 tbsp Rice vinegar
- 3 tbsp Olive oil
- 1 tbsp Red curry paste
- 1 tbsp Soy sauce
- 1 pinch Salt and pepper
- 1 pinch Chili powder
- 1 pinch Cumin
- 1 pinch Sugar
- Parsely
- Chives
Tajine with chicken leg
- Peel and halve the potatoes and carrots. Fry the chicken legs in a saucepan with a little olive oil and add the carrots. Fry for about 10 minutes, then chop up the onions, tomatoes and parsley and add them to the pot. Likewise, the finely grated ginger. Add the spices and tomato puree and mix. Add about 4-5 cups of water and put in the cinnamon stick and boil again for about 10 minutes. Finally add the potatoes and peas and let everything cook for about an hour on low heat.
Couscous Salad
- Pour the boiled vegetable stock over the couscous and let it steep for 10 minutes. Wash and cut the vegetables and herbs. Mix the tomato paste, curry paste (red, vegan (without shrimp!)), Rice vinegar, oil and soy sauce with the couscous. Then fold in the vegetables and season with salt, pepper, chili powder, cumin and a little sugar. Finally, add a little flat-leaf parsley and onion leaves.
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