Chicken with two kinds of couscous (VOX celebrity dinner Konrad Krauss)

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 1 small, fresh organic chicken (approx. 1.2 kg)
  • 7-10 Tbsp Salt
  • 1 collar Rosemary and thyme
  • 1 untreated lemon
  • 2 Garlic cloves
  • 4-5 Tbsp Olive oil
  • 2 Carrots
  • 1 small zucchini
  • 2 small tomatoes
  • 1 red chilli pepper
  • 1/2 red and yellow pepper
  • 1 Onion
  • 50 g black olives, without stone
  • 7-10 Tbsp Pepper
  • 4 dried figs
  • 8 dried apricots
  • 50 g Pine nuts
  • 50 g sliced almonds
  • 350 ml Vegetable broth
  • 250 g Couscous
  • 1 TEASPOON Arab mixture of spices (e.g. harissa)
  • 7-10 Tbsp wooden skewers
  • 7-10 Tbsp Kitchen yarn
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash chicken inside and out, dab dry and salt. Wash herbs, dab dry, put some twigs aside for garnishing. Tie the remaining herbs to a bouquet. Wash lemon, dab dry, peel and halve.

  2. 2

    Peel and crush the garlic. Fill the chicken with herbs, lemon and garlic, close the openings with toothpicks and tie the chicken into shape with kitchen string. Place on a greased baking tray, rub with 2-3 tablespoons of olive oil and cook in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 1 1/4 - 1 1/2 hours.

  3. 3

    Peel and wash the carrots. Clean and wash the zucchini, tomatoes, chilli and peppers. Peel onion. Cut vegetables and olives into pieces or slices. Heat 2 tablespoons of oil in a large pan.

  4. 4

    Fry the vegetables for 2-3 minutes, then season with salt and pepper. Cut figs and apricots into pieces, simmer in 1/2 l water for about 5 minutes. Roast pine nuts and almonds one after the other in a pan without fat until golden brown.

  5. 5

    Boil up the vegetable stock. Divide the couscous between two bowls. Add vegetable stock and fried vegetables to less than 1 half, cover with aluminium foil and leave to rest until the liquid is absorbed. Pour apricots and figs boiling through a sieve, collect approx. 350 ml of liquid and immediately add couscous to the other, also cover and let it swell.

  6. 6

    Stir in almonds, fruits and spice mixture. Serve the chicken. Season vegetable coucous with salt and pepper, arrange and sprinkle with pine nuts. Season fruit couscous with salt. Garnish with remaining herbs and lemon.

Nutrition Facts

KCAL
970 kcal
CARBS
61 g
FATS
55 g
PROTEINS
55 g

Categories & Tags

Main Dishes