Preparation time: 40 min
Cooking time: 20 min
- 6 chicken drumsticks
- 3 carrots
- 2 zucchinis
- 3 turnips
- 2 onions
- 3 quarts chicken stock
- 3 ½ cups semolina for couscous
- 3 tablespoons olive oil
- 1 teaspoon Ras el hanout
- 1 can cooked chickpeas
- 1/3 cup raisins
Peel and cut the vegetables into sticks. Peel and quarter the onions.
Heat the CRISTEL stockpot to 2/3 of the maximum power of your source of heat, and test the heat using the 'water drop' technique.
Once it is hot, brown the chicken drumsticks, then add the onions and vegetables.
Sauté for 2 minutes, then add the chicken stock and Ras el hanout.
In a mixing bowl, combine the semolina with olive oil and a glass of water, then place in the steamer.
Place the steamer with the lid on top of the stockpot and cook for 15 minutes.
Add the chickpeas, vegetables and raisins to the semolina and cook for another 2 minutes.
Season to taste and enjoy!