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Chakhchoukha

Name: Chakhchoukha
Total time: 75 min
Yield: Serves 4
Ingredients: 400 g Couscous semolina; 100 g Flour; 800 g Chicken; 2 Onion; 3 cloves Garlic; 2 tbsp Tomato paste; 1 tsp Ras el hanout; 1 L Stock; 200 g cooked Chickpeas; 2 tbsp Olive oil

Preparation time: 1 h 15
Servings: Serves 4

Ingredients

Serves 4

Couscous semolina — to buy400 g
Flour — to buy100 g
Chicken — to buy800 g
Onion — to buy2
Garlic — to buy3 cloves
Tomato paste — to buy2 tbsp
Ras el hanout — to buy1 tsp
Stock — to buy1 L
Chickpeas — to buy200 g cooked
Olive oil — to buy2 tbsp

Preparation

Make a dough with the semolina, flour, warm water and a pinch of salt; knead until you get a smooth ball, let it rest 20 minutes under a cloth.
Roll the dough thin, cook it on both sides on a hot ungreased griddle, then crumble it roughly once cooled — this crumbled flatbread gives the dish its name.
In a pot, brown the chicken and onion in oil for 5 minutes, add the garlic, tomato paste and ras el hanout, stir for 1 minute.
Add the broth, add the chickpeas, cover and simmer 35 minutes until the chicken is very tender and falls off easily.
Arrange the crumbled flatbread pieces on plates, ladle generously with sauce and chicken pieces, serve piping hot.