Couscous with Paprika Chicken

Separate the chicken into breast and drumsticks. Bring the beef broth to a boil. Clean the vegetables and cut them into 1 cm cubes. Sauté a finely chopped shallot in a saucepan with olive oil, remove from the heat, add the couscous, pour the hot clear soup, season with pepper and salt and simmer for about 10 minutes.

Sauté the remaining shallot cubes in a saucepan with olive oil, add the celery and fennel. After five minutes, stir in the zucchini and cook until al dente. Season the vegetables with salt and pepper, stir in the tomatoes and let them bubble up once. Before serving, fold the vegetables into the couscous.

If the couscous is too dry, add a little more hot clear soup.

In a saucepan with olive oil, sauté the finely chopped onion, add the chicken legs and brown on all sides at high temperature. A little later add the chicken breasts and garlic. Roast everything for about 15 minutes with the lid closed and season with pepper, chili, salt, cumin and new spice. Just before serving, dust the meat with the paprika powder.

Arrange the vegetable couscous on plates and in the middle place the paprika chicken form.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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