Chicken drumsticks with curried giant couscous
and herb and za'atar oil
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
10 gram
Amandelschaafsel
(Bevat: Amandelnoten, Noten Kan bevatten: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
½ stuk(s)
Rode ui
2 stuk(s)
Kipdrumsticks met baharat-marinade
½ stuk(s)
Knoflookteen
½ zakje(s)
Kerriepoeder
(Bevat: Selderij, Mosterd)
75 gram
Parelcouscous
(Bevat: Tarwe, Gluten Kan bevatten: Mosterd, Soja)
10 gram
Rozijnen
(Kan bevatten: Pinda's, Noten, Sesamzaad)
½ stuk(s)
Paprika
½ stuk(s)
Mini-komkommer
½ zakje(s)
Za'atar
(Bevat: Sesamzaad)
5 gram
Verse bladpeterselie en munt
(Kan bevatten: Selderij)
Zelf toevoegen
150 ml
Zoutarme kippenbouillon
½ el
[Plantaardige] roomboter
50 ml
Water
½ el
Olijfolie
½ el
Extra vierge olijfolie
¾ el
Rodewijnazijn
naar smaak
Peper en zout
Benodigdheden
Instructies
- Prepare the stock.
- Heat a frying pan with lid over medium-high heat. Toast the shaved almonds for 1 - 2 minutes. Remove from the pan and set aside.
- Dice the onion.
- Make two incisions into the chicken drumsticks, making sure to cut to the bone.
- Heat the same frying pan over high heat with a light drizzle of olive oil, and fry the chicken drumsticks with half of the onion for 5 - 6 minutes until evenly browned.
- Crush or mince the garlic.
- Reduce the heat and add the water (see pantry for amount). Cover with the lid and allow to cook for a further 15 - 18 minutes over medium-low heat, turning regularly.
- Turn the heat to low and add a knob of butter. Keep on low until serving.
- Heat a light drizzle of olive oil in a pot or saucepan over medium heat. Fry the garlic, the rest of the onion, curry powder and giant couscous for 1 minute.
- Pour in the stock and cover with the lid. Reduce the heat to low and boil the giant couscous for 12 - 14 minutes, then fluff through the grains with a fork and set aside.
- Add the raisins in the last 2 minutes. Season the couscous wilt salt and pepper.
- Dice the bell pepper (see tip).
- Dice the cucumber.
- Roughly chop the herbs.
- Add the extra virgin olive oil, vinegar, herbs, za'atar, cucumber, bell pepper, salt, and pepper to a salad bowl and mix well.
Tip: Do you not like raw bell pepper then cook it with the giant couscous.
- Serve the giant couscous into deep plates.
- Top with chicken and jus.
- Serve the salad next to the couscous.
- Scatter the shaved almonds over the dish.
