Corn Chicken with Cous-Cous and Carrot-Coriander Jus

Preheat the oven to 150 degrees (convection oven).

Set aside the greens from the carrots, peel and rinse the carrots and cut into narrow strips. Wash the lemon well with hot water, grate a little bit of zest and squeeze the juice.

To the carrot strips add 1 tbsp olive oil, a tiny bit of juice of one lemon and sea salt form, mix well and pull.

Peel the shallots and garlic clove, dice very finely and sauté in a saucepan with 1 tbsp olive oil until translucent, deglaze with vegetable soup and bring it to a boil.

Pour the hot clear soup over the couscous and let it swell for about 10 minutes. Remove the breasts and legs from the chicken, then hollow out the legs. In a frying pan with duck lard, sear the corn chicken breasts and legs on both sides until crispy, then place on an oven rack and finish cooking in the heated stove in about 8 more minutes.

Season the couscous with a little lemon juice, sea salt and Raz el Hanout. Pluck the mint leaves, cut them into small pieces and mix them into the couscous.

Put the carrot juice in a saucepan and boil by half, fold in butter and season with sea salt and a tiny bit of juice of a lemon. Pluck the corinader leaves from the stalks, chop them and stir them into the sauce.

Remove cooked meat from heat, cut open and season with sea salt.

Arrange couscous in the center of the heated plates, mari

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