Roasted chicken with crunchy vegetables and mushrooms with couscous
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For 5 people


For chicken:
  • approx. 1 kg deboned chicken thighs
  • 100 g. butter
  • 4-5 cloves garlic
  • 2 large carrots
  • 8 mushrooms
  • 1/2 small celery
  • 5-6 shallots
  • 200 ml water or chicken stock
  • Pinch of salt, freshly ground pepper
  • 1 teaspoon sugar
  • 3 tablespoons butter
  • 2 tablespoons sunflower oil
  • 1 lemon
For couscous:
  • 250 g couscous
  • salt and white pepper
  • 1 small teaspoon ground turmeric
  • lemon juice (to taste)


Chicken preparation
  • In a wok, heat one 1 tablespoon of butter and oil and quickly fry the carrots and celery, which have already been chopped into large strips.
  • As soon as they start changing colour, add the halved shallots and fry briefly again. Put the vegetables to one side.
  • Clean the chicken thighs, cut into large pieces, season with salt, pepper and a little sugar. 
  • Bring the wok to high temperature and fry the thighs until they begin to unstick from the bottom and are two-thirds done.
  • Add the chopped mushrooms and, after a while, the sliced garlic.
  • Squeeze in lemon.
  • When the meat and mushrooms are cooked, add a little water or stock, boil briefly, and add the remaining butter.
  • Turn off the BBQ, add the roasted vegetables and swirl the pan until the sauce thickens with butter. Taste, and season if necessary.

For the couscous
  • Mix the couscous in a bowl with a little salt, pepper and turmeric. Add the quantity of water according to the instructions on the packet and cover the bowl.
  • Leave the couscous for about 15 minutes. If necessary, add lemon.
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