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Le Chaudron recipe
Couscous poulet-merguez (Cookéo)
Chicken and merguez couscous (Cookeo)
⏱ 50 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6chicken legs
6merguez sausages
3carrots
3zucchini
400 g (14 oz)cooked chickpeas
2onions
2 tbspras el hanout
- 6 chicken legs
- 6 merguez sausages
- 3 carrots
- 3 zucchini
- 400 g (14 oz) cooked chickpeas
- 2 onions
- 2 tbsp ras el hanout
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 8 minutes and brown the chicken legs and merguez on all sides, then set the merguez aside.
- Still on BROWN mode, cook the sliced onions, then sprinkle with ras el hanout and stir.
- Return the chicken, add the carrot chunks and just cover with water with a little salt.
- Close the lid and run PRESSURE COOK mode for 15 minutes.
- Release the pressure slowly, open the lid and add the zucchini, chickpeas and reserved merguez.
- Run SIMMER mode for 10 minutes, lid off, to finish cooking the vegetables and merguez, then serve with couscous.
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