Algerian chicken soup with couscous
0.6k 60 минут 4 порции
Oh, what came of soup. Thick, rich, flavorful, hearty. Cooked for lunch, but gladly ate and dinner. Gorgeous soup! Eat it?
Ingredients for Algerian chicken soup with couscous
- The drumstick - 12 PCs
- Couscous - 60 g
- Onion - 1 piece
- Tomato - 2 PCs
- Tomato paste - 1 tbsp
- Adjika - 1 tbsp
- Sugar - 1 tsp.
- Vegetable oil - 3 tbsp.
- Paprika sweet - 1 tsp.
- Salt - to taste
Step by step instruction of cooking Algerian chicken soup with couscous
With drumsticks remove the skin. (Or from the breast, thighs, any part)
Fry the drumsticks in hot oil until Golden brown.
Heat the oil in a pan, fry the onion, cut in small cubes until Golden brown 5-7 minutes.
Add the cumin, paprika and seasoning (in the original the harissa)
Add water, return the drumsticks, bring to a boil.
Add the tomatoes, which is pre-remove skin and cut into cubes.
Add the tomato paste, salt and sugar.
Bring to boil, fire to clean up to a minimum. Cook for 1 hour.
With a slotted spoon to remove the chicken pieces and allow to cool.
Remove the meat from the bones, cut into slices.
Return the meat to the pan, pour another 500 ml of water, bring to boil
Couscous pour into a glass, it is more convenient to add it to the soup.
Pour the couscous into the boiling broth, stirring constantly.
Cook without lid for 15-20 minutes, stirring occasionally.
Serve the soup should be very hot
Sprinkle chopped cilantro and parsley.