Chicken with Dried Fruit and Couscous

Ingredients

• 1 chicken (pre‑cooked, about 1.4 kg)
• 2 Garlic cloves
• 2 cm ginger
• salt
• Cayenne pepper
• 2 tbsp honey
• 2 tbsp oil
• 1 tsp tomato paste
• 1 tsp baharat
• 200 g dried figs
• 200 g dried apricots
• 400 g silver onions
• 150 ml Vegetable broth
• 1 tsp freshly grated ginger
• 1 Cinnamon stick
• 1 Star anise
• 1 tbsp orange blossom water
• 250 g couscous (instant)
• 300 ml poultry broth
• 1 bunch parsley
• 50 g Pine nuts

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash and pat dry the chicken. Peel and finely chop the garlic and ginger, then add them to the chicken. Season the inside with salt and cayenne pepper and tie it together with kitchen twine.

3. 3.

   Whisk honey with oil, tomato paste and baharat; season with salt and cayenne pepper and brush the mixture over the chicken. Skewer it and roast in the oven for about 1 hour.

4. 4.

   For the dried fruit, peel the onions. Bring vegetable broth to a boil, then add figs, apricots, onions, ginger, cinnamon stick, star anise and orange blossom water. Cover and simmer for about 20 minutes, then continue cooking uncovered until the fruits and onions caramelize. Season with salt.

5. 5.

   Bring poultry broth to a boil, pour it over the couscous and let it absorb for about 10 minutes. Toast pine nuts in a dry pan. Mix chopped parsley into the couscous and season with salt.

6. 6.

   Serve the couscous and fruit on a plate or in a bowl, add sliced chicken pieces on top, and serve.