Couscous au poulet

Name: Couscous au poulet (Couscous with Chicken)
Yield: Serves 4 to 5
Cuisine: France
Ingredients: 4 cloves garlic, chopped; Oil for frying; 1 boiling fowl, jointed; 1 red pepper, chopped; 3 courgettes, sliced; 1 × 14 oz (415 g) tin tomatoes; 1 large onion, chopped; 2 tins chick peas, strained, or 10 oz (300 g) dried chick peas, soaked and pre-cooked; 2 tins chick peas, strained, or 10 oz (300 g) dried chick peas, soaked and pre-cooked; Salt and pepper; Salt and pepper; 2 bayleaves; 1 lb (500 g) couscous, cooked according to instructions on packet; 1 teaspoon turmeric; 1 teaspoon thyme; 1 tablespoon very hot paprika or cayenne, or (best of all) harissa; 1 tablespoon very hot paprika or cayenne, or (best of all) harissa; 1 aubergine, chopped; 1 tablespoon very hot paprika or cayenne, or (best of all) harissa

Couscous with Chicken

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This is absolutely my favourite chicken dish: a happy mix of Arab and French cooking; spicy and yet delicate. And hugely filling.

Ingredients

1 boiling fowl, jointed
Oil for frying
4 cloves garlic, chopped
Salt

Europe
France
Main course
Mediterranean
Spicy

Method

Brown the chicken pieces in oil.

Season well with garlic, salt and pepper. Cover with all the other ingredients except for the couscous, add 10 fl oz (300ml water) and cook in a covered flame