You will need the following


1l Aneto Chicken Broth

8 chicken legs

1 onion

3 tablespoons of Ras al Hannout

4 tablespoons of tomato sauce

1 courgette

180 g of pumpkin

2 carrots

2 cups instant couscous

2 cups of water

100 gr cooked and drained chickpeas

40 gr almonds

8 prunes remove the stone or a handful of raisins

1 tablespoon of parsley

Olive oil


Harissa (optional, spicy)

aneto chicken broth


Step by step

caldo natural de pollo
Prepare all the ingredients.
caldo natural de pollo
Cut the pumpkin, carrot, and courgette into bite-sized pieces, cut the onion into julienne strips and chop the parsley.
caldo natural de pollo
Heat the water with a pinch of salt and a drop of oil, spread the cuscus on a tray, wet until covered to hydrate, with the help of a fork separate the grain, until it is loose. In 5 minutes it will be ready.
caldo natural de pollo
Season the chicken, brown it in a pot with olive oil, add the onion to sauté until it is transparent, sprinkle in the spices,  add the tomato sauce and mix well. Pour in ANETO CHICKEN BROTH, bring to a boil for 20 minutes.
caldo de natural de pollo
Add the vegetables, chickpeas, almonds, and prunes, boil 10 minutes more, garnish with parsley and serve with cuscus to taste, accompany with Harissa (optional hot sauce). If you cannot find Ras Al Hannout, make your own spice mix: 2 tablespoons of turmeric 2 coffee spoons of ginger ½ tablespoon of cumin 2 tablespoons brown sweet paprika
caldo natural de pollo
Enjoy it!

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