Moroccan Braised Chicken Legs with Apricot and Currant Couscous
The sweetness from the apricots and currants in the couscous, adds something special to this chicken dish.
Place the onion, garlic, ginger, saffron and water, lemon juice, coriander and 2 tablespoons of olive oil into a bowl, mix well and reserve.
Heat 2 Tablespoons of cooking oil in a wide saucepan big enough to hold the chicken legs, over a moderate heat. Brown the chicken legs all over. Add the onion mixture, mix well turning the chicken and cook for 2 minutes.
Add the preserved lemon peel, olives, tomato paste and stock. Mix well and bring to the boil. Cover with lid and simmer for 30 mins, turning the chicken occasionally.
Heat 2 tablespoons of olive oil in a medium sized pot. Add the couscous and stir to coat.
Add 2 cups of hot water and 1/2 teaspoon of salt.
Bring to the boil, cover with a lid and simmer for 7 mins, stirring occasionally.
While still covered, remove from the heat and let sit for a further 7 - 8mins to let the steam finish the cooking.
Stir through the 10 grams of butter and season to taste.
To serve divide the couscous and chicken legs between plates and top with the braising sauce.
4 Tablespoons olive oil
1/2 teaspoon salt
10 grams butter
For the braised chicken:
1 Brown onion, peeled and grated
6 Garlic cloves, peeled and crushed
50 grams Ginger, peeled and grated
1 pinch Saffron, soaked in 30 ml of hot water for 10 mins
Juice of 1 lemon
25 grams coriander, roughly chopped
4 chicken Maryland’s
2 preserved lemons, peel only, finely sliced (pith removed and discarded)
1 punnet of Green olives
50 grams tomato paste
250 ml vegetable stock
For the couscous:
1 packet of Alexandra’s apricot and current couscous