Chicken with Couscous
Ingredients
- Ingredients
- 1 chicken (ready to cook, 1,2 kg)
- 2 garlic cloves
- 2 centimeters fresh ginger
- salt
- cayenne pepper
- 2 Tbsps honey
- olive oil
- 2 tsps Curry powder
- 2 shallots
- 1 Cinnamon stick
- 1 Star anise
- 4 Saffron
- 200 milliliters Chicken broth
- 2 small Zucchini
- 200 grams Date
- 300 milliliters Vegetable broth
- 100 grams blanched almonds
- 300 grams Couscous (Instant)
- ½ tsp Orange zest
- 1 tsp ground Cumin
- 1 Tbsp Orange juice
- salt
- mint (for garnishing)
Preparation steps
Rinse chicken and pat dry. Peel garlic and ginger, chop finely. Season chicken inside with salt and cayenne pepper, tie with a kitchen string.
Whisk honey with 2 tablespoons of oil, curry powder, garlic and ginger, season with salt and cayenne pepper. Brush chicken with the mixture. Water clay pot and place chicken in it, breast side up.
Peel shallots and mix with cinnamon stick, star anise, saffron and some vegetable stock. Pour over chicken. Cover pot and slide into cold oven. Turn oven temperature to 220°C (approximately 425°F) and cook chicken for about 40 minutes. Uncover and cook for about 20 minutes more.
Rinse and trim zucchini, halve and cut into diagonal pieces. Pit and chop dates. Bring broth to a boil and add zucchini pieces, cook for about 1 minute. Remove with a slotted spoon and place into a large bowl with dates and almonds. Add couscous with orange zest and cumin powder to hot broth and soak for 5-10 minutes. Loosen with a fork and mix with zucchini pieces and dates. Season with orange juice, olive oil and salt.
Remove chicken from the oven and cut into pieces. Arrange couscous on plates and top with chicken. Garnish with mint and serve with yogurt, if desired.
