- 6 Merguez
- 3 cuisses de poulet (240g)
- 400g de semoule de blé fine
- 150g de pois chiche
- 100g de raisins golden Daco Bello
- 3 carottes
- 3 courgettes
- 1 poivron vert
- 1 poireau
- 1/2 navet long
- 1 oignon
- 1 gousse d'ail
- 30g de beurre doux
- 5g de pâte de piment
- 10g de Ras el Hanout
- 1,5L d'eau
- 3g de cannelle en poudre
- Huile d'olive
- Sel fin
The day before, soak the chickpeas in cold water.
Peel and slice the onion. Peel the carrots, zucchini and turnips, then cut them into sticks measuring 5 cm by 1 cm.
Peel and chop the garlic. Peel and core the pepper, then cut it into sticks.
Clean the leek and cut it into 2 cm thick wedges. Dismember the chicken thighs (separate the drumsticks and counter-drumsticks).
In a casserole dish, pour 6cl of olive oil and brown the chicken pieces over high heat, then add the onion and brown everything.
Cover with 1.5 liters of water and add the drained chickpeas, garlic, Ras el Hanout and cinnamon.
Bring everything to a boil, then reduce the heat and simmer for 30 minutes.
Then add the vegetables and cook over low heat for an additional 30 minutes.
Collect 1 ladle of broth during cooking and pour it over the raisins to make them swell.
In a saucepan, boil 40cl of water with a little salt and the butter.
Then pour everything onto the semolina, cover and leave to swell until the water is completely absorbed.
Grill the merguez in a very hot pan without fat.
Fluff the semolina using a fork and arrange it into a crown in a large dish.
Place the pieces of chicken and merguez in the center, then sprinkle everything with vegetables.
Add the swollen grapes on top.
Spread the chili paste in a little cooking broth then serve separately, just like the rest of the cooking broth.
