Ingrédients
- Couscous or fine muftool1 kilogram
- Chicken breasts8 pieces
Cuisses de poulet8 pieces- Small onion, finely chopped2 kilograms
Pois chiche cuit1 cup
Huile Végétale0.3 cup
Curcuma1 teaspoon
Épices0.5 teaspoon
Poivre noir0.5 teaspoon
Sel1 teaspoon
Mesures
- 1
To prepare this dish, it is preferable to use a pot designated for cooking muftool or couscous.
5 minutesMatériel requis:🍳Pot designated for cooking muftool - 2
In a large pot, sauté the onion with the chicken pieces in oil and add the spices, turmeric, salt, and pepper. (You can sauté in two batches if the pot cannot accommodate all the chicken pieces at once). Once the chicken starts to brown, cover it with water and boil until cooked.
10 minutesMatériel requis:🍳Large pot - 3
Place a strainer over the pot used for the chicken, ensuring it is the same size as the pot. Then place the muftool in the strainer and leave it to steam over the chicken broth, stirring occasionally. The muftool should be covered with the lid of the couscous pot or aluminum foil.
10 minutesMatériel requis:
Passoire - 4
When the chicken is nearly cooked, add the chickpeas to boil with the broth.
5 minutes - 5
Remove the chicken from the pot and strain the onion and chickpeas from the broth, keeping the broth aside.
5 minutes - 6
To serve, place the cooked muftool in a tray, cover it with half a cup of chicken broth, and place the onion and chickpea mixture on top, followed by the chicken.
5 minutes - 7
Place the remaining chicken broth in a dish to be added as needed when eating.
5 minutes - 8
Serve hot.
5 minutes
Faits nutritionnels
Cuisses de pouletpour 100gPois chiche cuitpour 100gHuile Végétalepour 100gCurcumapour 100gÉpicespour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.