Ingredients:

  • ½ Chicken (can be chicken wings or thighs);
  • 2 medium carrots;
  • ½ Red bell pepper;
  • ½ Bunch green onions;
  • ½ Tsp red hot pepper;
  • ½ Tsp turmeric;
  • 3 tbsp sunflower oil;
  • 250 g couscous;
  • 2 cloves of garlic;
  • 100 g fresh or ice cream of green peas;
  • 50 g butter.

Preparation:

  1. Half chicken wash, cut into portions and put in any container for marinating. If chicken's not, instead it is possible to get chicken wings or thighs.
  2. In a bowl, combine salt, pepper, turmeric and sunflower oil. This mass is thoroughly mixed to avoid lumps of spice, and pour on to slices of meat.
  3. Meat with your hands to thoroughly mix the spicy marinade came literally on top of each piece. After a container of meat cover and leave to marinate 2-4 hours. If time allows, you can marinate the whole night.
  4. In the morning, take the baking tray (deep frying pan) and generously grease it with oil.
  5. The pieces of meat evenly spread on a baking sheet, sprinkle them with water, seal with foil and bake half an hour in the oven, preheated to 180 degrees.
  6. After half an hour remove the foil, and chicken continue to roast for another 15-20 minutes. During this time, she should gain a brown crisp.
  7. The couscous if necessary, rinse, pour into a saucepan, cover with water and boil until tender, following the directions on the package.
  8. Garlic, carrots, and bell pepper peel, wash and cut into small cubes.
  9. Butter spread in a pan, melt and heat up. In hot oil put diced carrots, lightly fry them, then cover with a lid and stew for 3-5 minutes.
  10. After this time to the carrots add the diced pepper and green peas. All fry until cooked. In the late season with salt, pepper and garlic, remove from heat and slightly cool.
  11. Hot couscous pour into a wide dish. To it add the fried vegetables. All mix well, taste and if needed season with spices.
  12. Greens onions wash and finely chop with a knife. Chicken remove from the oven.
  13. Couscous with vegetables, sprinkle with chopped greens of onions, pour sauce pan (from the chicken) and mix well. Top couscous with vegetables lay slices of baked chicken. Serve definitely hot and with fresh vegetables.