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.
Ingredients
4 Tablespoons olive oil
1/2 teaspoon salt
10g butter
For the braised chicken:
1 Brown onion, peeled and grated
6 Garlic cloves, peeled and crushed
50g Ginger, peeled and grated
1 pinch Saffron, soaked in 30 ml of hot water for 10 mins
Juice of 1 lemon
25g coriander, roughly chopped
4 chicken Maryland’s
2 preserved lemons, peel only, finely sliced (pith removed and discarded)
1 punnet of Green olives
50g tomato paste
250ml vegetable stock
For the couscous:
1 packet of Alexandra’s apricot and current couscous
Method
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 wellturning 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 thesteam 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