Spiced Chicken with Couscous

Ingredients

• 2 lemons
• 1 tsp cinnamon
• 1 tsp ginger (freshly grated)
• 1 tsp cumin (crushed)
• a pinch of salt
• 0.9 kg chicken drumsticks
• 0.9 kg chicken wings
• 2 tbsp oil
• 1 large onion
• 3 Garlic cloves
• 1 red chili pepper (fresh)
• 8 Cherry tomatoes
• 500 ml chicken broth
• 20 dried prunes, pitted
• 1 tbsp honey
• 2 cups couscous
• 150 g toasted almond kernels
• 2 tbsp finely chopped parsley

Instructions

1. 1.

   Wash the lemons under hot water, grate their zest, halve the fruit and squeeze the juice into the zest. Add the chicken pieces, mix well and marinate covered in the refrigerator for at least 1 hour, preferably overnight. Peel the onion and garlic cloves, halve them and dice finely. Wash the chili pepper, slit lengthwise, deseed, remove the white membrane and dice finely.

2. 2.

   Heat oil in a large pan, pat the chicken dry, add it and brown all sides, then remove from the pan and set aside warm. Add the chili cubes, onions and garlic to the pan fat and sauté until fragrant. Add tomatoes and broth, cover and simmer for 20 minutes. Then add the prunes and cook another 20 minutes. Meanwhile prepare couscous according to package instructions. Toast almonds in a dry skillet over low heat until golden yellow. Adjust the sauce seasoning.

3. 3.

   Distribute couscous onto four plates, pour sauce over it, arrange chicken pieces on top, garnish with parsley and toasted almonds, serve hot.