- 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
1/ Peel and cut the vegetables into sticks. Peel and quarter the onions.
2/ 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.
3/ Once it is hot, brown the chicken drumsticks, then add the onions and vegetables.
4/ Sauté for 2 minutes, then add the chicken stock and Ras el hanout.
5/ In a mixing bowl, combine the semolina with olive oil and a glass of water, then place in the steamer.
6/ Place the steamer with the lid on top of the stockpot and cook for 15 minutes.
7/ Add the chickpeas, vegetables and raisins to the semolina and cook for another 2 minutes.
8/ Season to taste and enjoy!