Oriental Braised Goose Leg with Couscous

Peel root vegetables and cut into approx. 1 x 1 cm cubes. Finely dice onion and garlic.

Preheat oven to 180 °C.

Season the goose legs with salt and pepper all over, sear in a heated tajine (or pot/pan with lid!) with a little oil on both sides. Remove and set aside.

Roast root vegetables as well as onion and garlic in it colorless, add tomato paste and spices as well as coarsely cut dates and figs. Fry briefly and pour in soup or water. Bring to a boil.

Add goose legs and braise covered at medium heat for about 30 minutes in the oven. Remove.

Coarsely chop cashews and sprinkle on top.

Bring water or chicken soup for couscous to a boil. Stir in couscous, remove from heat, cover and let swell for 5 minutes.

In the meantime, finely chop the parsley, finely dice the tomatoes and mix both into the couscous. Season to taste with salt and pepper.

Serve goose legs with couscous, vegetables and sauce.

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