50 minutes
Preparation time
20 minutes
Cooking time
30 minutes
6 people
Easy
Ingredients
XIX NASHOF - 4 cups
Boiling water - 3 cups
Medium size chicken breast
Ding, small size clip to medium size pieces - 1
Potatoes cut into large pieces - 1
Islands cut into circles - 2
Large onions, minced meat - 1 1/2
Tomatoes finely chopped finely finely - 3
Tomato paste - 3 tbsp
Homs boiled - cup
Dried apricots - as desired
Raisins - as desired
Dried cherry - as desired
Chicken broth - cube
Olive oil - half a cup
Butter or margarine - a tablespoon
Spices problem - a teaspoon
Curcuma - a teaspoon
Crushed cinnamon - teaspoon
Cumin - a teaspoon
Grilled lettuce (half a teaspoon)
Salt - a tablespoon
Clove Love - Spoon
Coriander is green to serve
The eye of the jarada (ie spath) is a large spoon
The method of work
1 - In a saucepan, heat the olive oil and onion hearts until red and take a golden color.
2 - taste with spices, turmeric, cinnamon, cumin, cereals, salt, coriander and mix.
- Add chicken and beef well.
- Put carrots, potatoes and pumpkins.
- Add chopped tomatoes, chickpeas and tomato paste.
6 - Immerse the mixture with water. - Add the broth and leave the mixture boiling over medium heat for 30 minutes.
- In another pot, put the boiling water, add salt and add to the margarine or butter.
Add the couscous and let it boil over medium heat.
After 5 minutes, reduce the heat and leave the contents until the size of the beads is doubled. - Using a fork, the couscous movement is light from all sides.
12- When serving, couscous couscous in a wide dish with high edges and beside it a vegetable dish and chicken on the face.
13 - Zinni face with dried fruits, coriander and eye Jarada.