Roasted chicken with crunchy vegetables and mushrooms with couscous
For 5 people
Ingredients:
For the chicken:
- approx. 1 kg boneless chicken thighs
- 100 g butter
- 4-5 cloves of garlic
- 2 large carrots
- ½ small celery
- 5-6 shallots
- 200 ml water or broth
- salt, freshly ground pepper
- 1 teaspoon sugar
- 3 tablespoons butter
- 2 tablespoons sunflower oil
- approx. 1 lemon
For the couscous:
- 250 g couscous
- salt and white pepper
- 1 small teaspoon of ground turmeric
- Lemon juice (to taste)
preparation
- Heat a tablespoon of butter and oil in a wok and briefly fry the carrots and celery, cut into long strips. Once they change color, add the halved shallots and fry briefly again. Set the vegetables aside.
- Clean the chicken thighs, cut them into large pieces, and season with salt, pepper, and a little sugar. Heat the wok to high heat and fry the thighs until they release from the bottom and are two-thirds cooked through.
- Add the chopped mushrooms and, after a while, the finely chopped garlic. Drizzle with lemon juice. Once the meat and mushrooms are cooked, add a little water or stock, bring to a boil, and then add the remaining butter.
- Turn off the stovetop, add the roasted vegetables, and toss them in the pan until the sauce thickens with the butter. Taste and adjust seasonings as needed.
For the couscous
- Mix the couscous with a little salt, pepper, and turmeric in a bowl. Add the amount of water specified on the package and cover the bowl. Let the couscous rest for about 15 minutes. Add lemon juice if desired.
