Couscous with chicken and hokkaido pumpkin recipe
Couscous with Chicken and Hokkaido Pumpkin recipe
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|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|
|2 tbsp||dried cranberries|
|salt and pepper|
|3 sprig(s)||fresh coriander, chopped|
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 sautÚ 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.
ca. 20 min
ca. 30 min
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