Chicken sandwich with grilled vegetables and burrata – quick to prepare
Crispy ciabatta with marinated chicken, grilled aubergine, cherry tomatoes, burrata and red pesto. A hearty lunch or quick dinner for 2.
Sweet couscous with chicken, raisins and onions
Preparation time 120 min
Number of persons 8
Ingredients couscous and chicken
- 47 g Couscous chicken mix from Moroccan Spicy Secrets
- 2 chickens (2 kg)
- 1 kg couscous 'Dari medium'
- 100 g peeled almonds
- 20 g fresh parsley
- 1 onion (170g)
- 2 tablespoons orange blossom water (mazhar)
- Liquid butter
- 50 ml sunflower oil
- 100 ml olive oil
- 2.5 l water
- 13 g salt
- 250 g soaked chickpeas
Ingredients for the onions and raisins
- 35 g Raisin onion mix from Moroccan Spicy Secrets
- 1.5 kg onions
- 300 g yellow raisins
- 100 ml olive oil
- 50 ml sunflower oil
- 600 ml water
- 100 g sugar
Recipe for 8 people:
- Take 20 g fresh parsley, 1 onion (170 g) and chop them with a mixer.
- Place the shredded mixture in a bowl and add 100 ml olive oil, 50 ml sunflower oil, and 48 g Moroccan Spicy Secrets Couscous Chicken Mix. Mix well.
- Then clean the chickens and marinate them with the above mixture.
- Place the chickens in a cooking pot and add 1.5 l of water.
- Place the cooking pot on a medium heat and let it cook with the lid on for 50 minutes.
- Take 400 g yellow raisins and soak them in warm water.
- Cut the onions into thin slices, place them in a jar and add 35 g of the Raisin onion mix.
- Add 100 ml olive oil and 50 ml sunflower oil.
- Bring this to a simmer over low heat. Stir well.
- In the meantime, take the bottom part of the steam cooker, fill it with water and let the water boil.
- After 10 minutes, add 500 ml of water and the soaked raisins to the onion pot. Then simmer for another 40 minutes, or until the onions are tender.
- Place the couscous in a bowl and sprinkle with 13 g salt and 50 ml sunflower oil.
- Then pour 1 liter of hot water over it and cover with plastic wrap. Let it rest for 10 minutes.
- Meanwhile, when the onions are cooked, add the pre-cooked chickpeas, 100 g sugar and 2 tablespoons of orange blossom water.
- Stir and let the mixture simmer for another 5 minutes.
- Place the cooked chicken on a baking sheet and pour any remaining chicken broth into a bowl and set aside. You'll need this broth later.
- Brush the chickens with butter.
- Then place the tray with chickens in the oven and grill the chickens at 180° until they are golden brown.
- Take the couscous bowl again and rub the grains loose with your hands.
- Spoon the loosened couscous into the top of the steamer and steam for 20 minutes.
- Meanwhile, pour a dash of oil into a pan and fry the almonds until golden brown.
- Return the steamed couscous to the bowl. Sprinkle with cold water and 5 tablespoons of melted butter. Mix well.
- Return the couscous to the steamer and steam for a second time for 20 minutes.
- Return the couscous to the bowl and pour in the chicken broth. Mix well.
- Take a plate, divide the couscous, and place the chicken pieces on top. Garnish with the onion mixture and almonds.
Tips
**If using dried chickpeas, soak them overnight beforehand and then boil them in water.
**Pre-cooked chickpeas from a jar are also fine to use.
Tasty!
Moroccan Spicy Secrets
1 opmerking
Salaam.aleikum, alleen een mededeling.. Zou tof zijn als jullie je recepten in een boek uitbrachten