Chicken Casserole with Dried Fruit on a Bed of Couscous

Serves 4 to 6

Inspired by Moroccan Tajin cooking, this dish contains modern addition balsamic vinegar and soy sauce. Like the Moroccan original, it is served on bed of couscous, which lovingly absorbs the rich sauce. Chicken is “everyday” food, but this dish is fit for the most festive occasion.

ingredients

Ingredients
1l chicken drumsticks or thigh quarters
6 whole, small red onions, peeled
1 tablespoon coriander seed
12 pieces (each 4-5 cm/2 inches long) Jerusalem artichoke, peeled
1 level teaspoon turmeric
250 g (9 oz) dried figs
200 g (7 oz) prunes
200 g (7 oz) dried apricots
5 cloves garlic, chopped
1 tablespoon cumin seeds
3 sticks cinnamon
2 tablespoons sesame seed
Salt and freshly ground black
The Marinade:
1/4 cup balsamic vinegar
1/2 cup oil
2 cups dry red wine
2 tablespoons sesame oil
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons brown sugar
To Serve:
1/2 kg (1 lb 2 oz) instant couscous
1/2 cup walnuts, roasted

directions

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1.Mix all the ingredients for the marinade.
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2.Arrange the chicken, onions, Jerusalem artichoke and dried fruit in
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and pour over the marinade. Cover and refrigerate for a minimum of
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24 hours.
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3.Preheat the oven to .10°C (350°F).
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4. Bake uncovered for 40 minutes or until the chicken turns shiny a
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the chicken occasionally with the liquid from the bottom of the
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pan this point may be prepared in advance and later heated in the oven
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5. Before serving, prepare instant couscous as per the directions
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6. Arrange the chicken casserole and sauce over a mound of couscous and walnuts on top and serve immediately.

notes

Diana Klein found this one year for Rosh Hashanah. It is definitley holiday food but goes together so easily it could be used on even a busy weeknight (dont forget the marinade though)

Source: Andrea Rubinstein