- 2 Lemons
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger root (freshly grated)
- 1 teaspoon ground Cumin
- 1 pinch Salt
- 1 ⅘ kilograms Chicken drumstick
- 1 ⅘ kilograms Chicken wings
- 2 tablespoons Vegetable oil
- 1 size Onion
- 3 Garlic cloves
- 1 Chile pepper (red, fresh)
- 8 Cherry tomatoes
- 500 milliliters Chicken broth
- 20 Prunes (pitted)
- 1 tablespoon Honey
- 2 cups Couscous
- 150 grams planed almonds
- 2 tablespoons Parsley (finely chopped)
Rinse the lemons, grate the peel, halve the fruit and squeeze the juice into a cup along with the grated peel. Place the chicken pieces in a bowl, pour the lemon juice mixture over and toss to comat. Cover and refrigerate for at least 1 hour or up to overnight. The onion and the garlic peel, halve and cut into very small cubes. Rinse the chile, cut lengthwise, remove the seeds and white ribs and finely chop.
Heat the oil in a large frying pan, drain the chicken pieces, add to the pan and saute until golden brown. Lift the chicken from the pan, set aside and keep warm. Add the chile, onions and garlic to the fat in the pan and saute briefly. Add the tomatoes and the broth cover and simmer 20 minutes. Add the prunes and cook, stirring occasionally for 20 minutes. In the meantime prepare the couscous according to package directions. Toast the almonds in a dry skillet over low heat. Season the sauce.
Divide the couscous onto 4 plates, spoon the sauce and the chicken pieces on top. Serve hot sprinkled with parsley and almonds.