Moroccan chicken with cous cous is a taste that you will love
Moroccan chicken with cous cous
- 4-5 chicken breasts without skin and bones cut into pieces
- 1 large onion rough
- 4 cloves garlic crude
- 4-5 carrots cut, washers
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- 1 teaspoon cumin
- A pinch of cinnamon
- 5 dried apricots cut into four
- 200 gr. pitted olives
- 1 / 2 glass of wine, oil
- Water 2 cups chicken broth
- Salt and pepper
- 1 cup water cous cous
- 1 cup water chicken broth
- Cashews, pine nuts, almonds (a handful all together)
- 1 teaspoon oil
- 1 teaspoon butter
Performance
- Fry chicken in oil. Add the carrots, onion and garlic until brown in a casserole and add these spices and chicken broth. Allow to boil 10 minutes, then add olives and apricots. Leave on low heat for about 20 minutes.
- For the cous cous, saute in oil and butter nuts, add the chicken broth and just boil add the cous cous, close the eye, cover the pot and leave for 5 '.
- Serve the chicken and cous cous next
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