For 6 persons

olive oil

2 chicken breasts or 1 boneless breast

4 merguez

1/4 to 1/2 cup of green Puy lentils

1 can of chickpeas, drained and rinsed

4 Nantes carrots, unpeeled and roughly chopped

1 large onion, chopped

1/2 c. teaspoon of couscous or Moroccan spices or raz el hanout

1 pinch each of paprika, cumin and turmeric

1 cup of chicken broth

Water, in sufficient quantity

Salt and pepper

A bunch of mint, for the service

Harissa sauce, for serving

Brown chicken and onion in hot oil. Then add the spices and stir to coat well. Add carrots and broth. Pour in lentils and chickpeas, add water equally. Cover and simmer for 30 minutes.

In the meantime, place the merguez in a small pot, add equal amounts of water and bring to a boil. Simmer for 10 to 20 minutes. After this time, drain them and brown them gently in the pan. Coarsely chop and place in the pot. Cook for 15 to 20 minutes.

Serve with couscous with raisins, garnish with fresh mint and accompany with harissa sauce.

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