Ingredients- 1 onion - 2 potato - 2 carrots - 1 cup of canned checkpeas - 5-6 chicken legs (or chicken thighs) - 2 zucchini - 2 cups of couscous - italian parsley - Olive oil, salt and pepper
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Chop the onion and sweat it in a pot with some oilve oil. Peel and cut the potatoes and add them in the pot. |
Peel the carrots and add them in the pot with the chickpeas. |
Mix and stir. Remove the chicken skin and add the chicken into the pot. Stir. |
Add chopped italian parsley, salt and pepper. Cover with boiling water. |
Bring to simmer and cook for about 45 minutes, until the chicken is cooked. Then remove the chicken from the pot. |
Cut in big pieces the zucchini and add them in the pot. Bring to simmer and cook for some minutes. Meanwhile remove the chicken meat from the bones and add the meat in the pot again. Let it simmer while making the couscous. |
In a bowl place 2 cups of couscous, 1 tablespoon of olive oil, 2 cups of boiling water and a pinch of salt. |
Cover it and let it rest for 5 minutes, or until the couscous absorbes the water. Gently break apart and fluff the couscous with a fork. |
Serve warm with couscous on the bottom and some chicken and vegetables on top. |
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