RCI-SP.005.0189.001

Couscous Azindessi

Couscous Azindessi from the Recidemia collection

vegetarianvegandairy-freenut-free
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat peanut oil in a large pot or deep skillet over medium-high heat. Season chicken legs and thighs with salt and freshly ground pepper, then add to the hot oil and brown on both sides until golden, approximately 8-10 minutes total.
2
Remove browned chicken from the pot and set aside. Add minced garlic and chopped onion to the same pot, stirring frequently until softened and fragrant, about 3-4 minutes.
3
Stir in tomato paste with roasted garlic and ground ginger, cooking for 1-2 minutes until the paste darkens slightly and releases its oils.
4
Add the chopped tomato, crushed chicken bouillon cube, and chicken broth to the pot, stirring to combine. Return the browned chicken to the pot.
5
Bring the mixture to a simmer, then reduce heat to medium-low and cover. Simmer for 20-25 minutes until the chicken is nearly cooked through and tender.
6
In a small bowl, whisk the peanut butter with a few tablespoons of warm broth from the pot until smooth, then stir this mixture back into the pot to create a rich, velvety sauce.
7
Simmer uncovered for another 5-8 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is fully cooked through.
8
While the sauce simmers, prepare the couscous according to package directions using the remaining warm chicken broth or salted water. Fluff with a fork when cooked.
9
Transfer the couscous to a serving platter or individual plates, creating a bed for the chicken and sauce.
10
Ladle the peanut-enriched chicken and sauce over the couscous. Sprinkle crushed dry-roasted peanuts and sliced green onions over the top as garnish.

What Makes This Variant Distinct

  • Original variant

Cuisines