Couscous with chicken and hokkaido pumpkin recipe

Couscous with Chicken and Hokkaido Pumpkin recipe

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Recipe intro

This delicious recipe combines the flavors of tender chicken and sweet Hokkaido pumpkin with the light and fluffy texture of couscous. It is a perfect dish for a hearty and nutritious meal. The combination of spices and herbs adds a delightful aroma and depth of flavor to the dish. With just a few simple steps, you can create a satisfying and wholesome meal that will impress your family and friends.

Keywords: couscous, chicken, Hokkaido pumpkin, recipe, nutritious.

Couscous with chicken and hokkaido pumpkin recipe details

Couscous with chicken and hokkaido pumpkin recipe, recipe Rating: 4.8
Number of votes:123 

Ingredients

2	onions, finely chopped
2 clove(s)	garlic, finely chopped
500 g	Hokkaido pumpkin, cleaned and cut into 2cm cubes
8	chicken thighs, skin off
2 tbsp	olive oil
1 l	chicken stock
1 tbsp	tomato puree
1 pinch(es)	cinnamon
2 tbsp	dried cranberries
1 can(s)	chickpeas
	salt and pepper
some	cayenne pepper
300 g	couscous
3 sprig(s)	fresh coriander, chopped

Instructions

In a saucepan, heat olive oil and fry the chicken thighs for about 4 minutes until golden brown all around. Add onions and garlic and sautee for about 2 more minutes until the onions are translucent. Add tomato paste and cayenne pepper and cook stirring for some seconds. Deglaze with the chicken stock, cover and cook over low heat for about 10 minutes.

Add the pumpkin cubes, the chickpeas and cranberries and cook until the pumpkin is done. Season to taste with salt, pepper, cayenne pepper and cinnamon.

In another saucepan, bring 400ml of slightly salted water to a boil, add couscous, switch off the heat and leave at the hob until the couscous has soaked up all liquid.

Spoon the couscous onto a plate and arrange the chicken stew on top. Sprinkle with coriander leaves.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a