Ginger Chicken Knuckle with Vanilla Cous Cous and Raspberry Harissa

Rub the chicken knuckles with ginger and garlic. Chop chili finely and also distribute on the chickens. Cook in a roaster with some soup for about 40 minutes at 180 degrees in the oven.In the meantime, for the harissa, peel the onion, dice and fry in a little oil. Blanch the tomatoes, remove the seeds and cut into small pieces. Add raspberries and tomatoes in a ratio of 1:1 and pour a little vinegar. Add mustard seeds, bay leaf, salt, pepper, garlic, chili and a little water. For the cous cous, peel and chop the onion and sauté in a little oil. Add soup or water, season with vanilla, chili and salt. Add the cous cous (with soup or water in a ratio of 1:1), bring to the boil briefly and allow to swell. Serve the chicken shanks with the cous cous and the raspberry harissa.

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