1 kg of chicken breast and thighs
2 cloves of garlic, crushed
Salt and pepper to taste
Juice from 2 lemons
4 chopped onions
4 tablespoons of olive oil
2 tomatoes, peeled and seeded, in cubes
1 tablespoon of curry powder
1 sprig of thyme
1 tablespoon of coriander, ground
1 sprig of rosemary
2 tablespoons of butter
250g of couscous (Moroccan cuscus)
1 kg of chicken breast and thighs
2 cloves of garlic, crushed
Salt and pepper to taste
Juice from 2 lemons
4 chopped onions
4 tablespoons of olive oil
2 tomatoes, peeled and seeded, in cubes
1 tablespoon of curry powder
1 sprig of thyme
1 tablespoon of coriander, ground
1 sprig of rosemary
2 tablespoons of butter
250g of couscous (Moroccan cuscus)
1 Marinate the chicken with crushed garlic, salt, and pepper
Let it sit for 15 minutes
Refrigerate until ready to cook
2 Sauté the onions in olive oil
Add the tomatoes and dry spices
Cover with water and simmer until tender
Transfer the chicken to a baking dish and reserve the broth
3 Bring 1/4 liter of broth to a boil, add butter, and stir with a wooden spoon until thickened
4 Let it cook for 10 minutes, stirring occasionally
Serve accompanied by chicken pieces with the remaining broth.
