CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT

4 Chicken Quarters, cut into leg and thigh pieces

2  tsp. ground cinnamon, divided

1  tsp. ground ginger, divided

1  tbsp. olive oil

1  cup finely chopped onion

3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes etc)

500ml chicken stock (a good Chicken stock)

1  cup Cous Cous

2  tsp. finely chopped fresh mint, divided

The Mission…..

1.Preheat oven to 180 degrees centigrade. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2-teaspoon ginger. Heat oil in large ovenproof Pan over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken over and transfer Pan/skillet to oven. Roast chicken for about 15 minutes or until clear juices comes out when pricked. Transfer chicken to plate, cover with foil.

2.Add onion to the same skillet; sauté onion over medium-high heat until begins to brown, about 5 minutes. Add dried fruit and remaining 1-teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add stock bring to boil. Remove skillet from heat, stir in Cous Cous and 1-teaspoon mint. Cover and let stand 5 minutes. Season Cous Cous to taste with salt and pepper.

3.Pleace Cous Cous on platter place chicken on top Cous Cous.

Sprinkle with 1-teaspoon mint and serve.

“this dish will impress the in-laws”

The Goodies…..

4 Chicken Quarters, cut into leg and thigh pieces

2  tsp. ground cinnamon, divided

1  tsp. ground ginger, divided

1  tbsp. olive oil

1  cup finely chopped onion

3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes etc)

500ml chicken stock (a good Chicken stock)

1  cup Cous Cous

2  tsp. finely chopped fresh mint, divided

The Mission…..

1.Preheat oven to 180 degrees centigrade. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2-teaspoon ginger. Heat oil in large ovenproof Pan over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken over and transfer Pan/skillet to oven. Roast chicken for about 15 minutes or until clear juices comes out when pricked. Transfer chicken to plate, cover with foil.

2.Add onion to the same skillet; sauté onion over medium-high heat until begins to brown, about 5 minutes. Add dried fruit and remaining 1-teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add stock bring to boil. Remove skillet from heat, stir in Cous Cous and 1-teaspoon mint. Cover and let stand 5 minutes. Season Cous Cous to taste with salt and pepper.

3.Pleace Cous Cous on platter place chicken on top Cous Cous.

Sprinkle with 1-teaspoon mint and serve.