Spicy Chicken with Figs, Apricots and Couscous
Ingredients
- Ingredients
- 200 grams dried Figs
- 200 grams dried Apricot
- 300 grams Pearl onion
- 1 chicken (ready to cook, 1,2 kg)
- 2 garlic cloves
- 2 centimeters fresh ginger
- salt
- cayenne pepper
- 2 Tbsps honey
- 2 Tbsps Corn oil
- 1 tsp Tomato paste
- 1 tsp Baharat
- 1 Cinnamon stick
- 1 Star anise
- 1 Tbsp Orange blossom water
- 2 organic Limes (juiced)
- 5 centimeters Cucumber
- 250 grams Couscous (Instant)
- 300 milliliters Chicken broth (boiling)
- 1 bunch freshly chopped parsley
- 50 grams Pine nuts
Preparation steps
Soak dried fruit in lukewarm water. Peel the onions.
Rinse chicken and pat dry. Peel garlic and ginger and finely chop. Season chicken season with salt and cayenne pepper and truss with kitchen twine.
Stir together the honey, oil, tomato paste, Baharat, garlic and ginger, season with salt and cayenne pepper and brush over the chicken. Soak a clay pot in water and put the chicken in the clay pot breast side up.
Mix the pearl onions with the fruit, cinnamon stick, star anise, 2 tablespoons lime juice and orange flower water. Spread over the chicken. Seal pot and slide into the cold oven. Bake at 220°C (approximately 425°F) for about 1 hour. Then remove the lid and cook until the chicken has browned, about 25 minutes.
Meanwhile, rinse the cucumber, cut in half lengthwise, remove seeds and cut into very small cubes. Put the couscous in a bowl and pour over the boiling stock. Let stand for 10 minutes, fluff with a fork and add the chopped cilantro, pine nuts and cucumber. Mix well and season with remaining lime juice to taste.
Serve chicken with the couscous.
