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Chicken preparation
Roasted chicken with crunchy vegetables and mushrooms with couscous
For 5 people
Ingredients:
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)
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.
