Couscous with Chicken Breast and Carrot in Chicken Stock

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry for 8 minutes, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the chicken cubes and fry 5 minutes.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add the cumin, turmeric, paprika, salt and black pepper and stir.
3. 6
   Add the carrot and stock and bring to a boil.

   Stove
4. 7
   Turn down the heat, cover and simmer 15 minutes.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Bring the liquid to a boil and pour it over the couscous.

   StoveSmall saucepan
6. 9
   Cover 5 minutes and fluff the grains with a fork.

   💡Fluff with a fork, not a spoon: a fork separates the grains, and a spoon mashes them into clumps.
7. 10
   Serve the couscous on a plate with the stew and broth on top.
8. 11
   Sprinkle the parsley on top.