Chicken couscous with raisins
A chicken couscous with carrots, raisins and almonds.
Active time35 min
Cooking1 h
Total1 h 15 minResting : 5 min
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Ingredients
- 250 g carrots
- 150 g onions
- 800 g chicken pieces
- 60 g almonds
- 1200 ml poultry stock
- 300 ml water
- 25 ml olive oil
- 80 g raisins
- 1 g saffron
- 300 g couscous (dry)
Preparation
Peel the carrots and onions. Cut the carrots into thick rounds and thinly slice the onions.
250 g carrots150 g onions- knife
- chopping board
Heat 15 ml of oil in a casserole dish. Brown the chicken for 8 minutes, add the onions and cook for 2 minutes. Pour in the stock, add the carrots and saffron, then cover and simmer gently for 20 minutes.
800 g chicken pieces1200 ml poultry stock25 ml olive oil1 g saffron- casserole dish
Add the raisins and cook for another 20 minutes. Check that the chicken reaches a core temperature of 75 degrees Celsius and remains at that temperature for 30 seconds.
80 g raisins- casserole dish
- thermometer
Towards the end of the chicken's cooking time, pour the 300 ml of boiling water over the couscous. Cover for 5 minutes or follow the packet instructions, then add the remaining 10 ml of oil and fluff up the grains. Toast the almonds for 2 minutes in a dry frying pan.
60 g almonds300 ml water300 g couscous (dry)- mixing bowl
- fork
- frying pan
- kettle
Serve the couscous with the chicken, vegetables and their stock. Scatter over the toasted almonds.
- ladle
Allergens
- Celery
- Gluten
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration