Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rooibos tea
Spring onions
Chicken
Couscous
Sauce
Utensils
For a casserole dish with a lid
How it's done
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Rooibos tea
Bring the water to the boil in a pan. Add the tea bags, remove the pan from the heat, cover and leave to steep for approx. 8 mins.
Spring onions
Halve the spring onions lengthwise. Heat the oil in a cooking pot. Add the spring onions, fry for approx. 3 mins. Remove, keep warm.
Chicken
Salt the chicken, place in the roasting pan, brown for approx. 3 mins. on each side. Add 3 dl of Rooibos tea, cut open the vanilla pod lengthwise, scrape out the seeds, add both to the pan, bring to the boil. Reduce the heat, cover and braise for approx. 20 mins.
Couscous
Mix the couscous, star anise and salt in a bowl. Reboil the remaining tea, pour over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork and arrange it on a platter.
Sauce
Remove the chicken legs from the roasting pan. Place the butter and sauce in a measuring cup, then puree using a blender.
To serve
Plate up the chicken thighs and spring onions on the couscous, serve with the sauce.
How-tos
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