Cinnamon Chicken with Couscous and Dried Fruit
Classic North African flavors--cinnamon, mint, and dried fruit--play off each other beautifully in this exotic, one-skillet meal. Look for whole chicken legs that include both the thigh and drumstick and ask the butcher to cut them into separate pieces. If whole chicken legs are unavailable, use eight thighs instead.
RECIPE HERE
You don't really need to ask the butcher to cut the thigh/drumstick for you. It's really simple to cut it at http://www.eileenlikestoeat.com. Just find the soft cartilage bone (knee) that connects the thigh and the drumstick. The soft bone is very easy to cut through.
The recipe only asks to cook the chicken in the oven for 15 minutes. I took the chicken out after 15 minutes and the inside was completely raw. I ended up roasting the chicken for 45 minutes, and it was perfectly cooked. The chicken was so tender and juicy. Absolutely love the cinnamon flavor.
The couscous was supposed to be cooked with chicken pan dripping. But there was just too much oil from the chicken fat and skin. I only left about a tablespoon of the dripping and fat to use. Since Dr. P did't like sweet too much, I was worried that the dried food might make the couscous too sweet for his taste. But it didn't. It was savory from the chicken stock with a hint of sweetness from the dried fruit. So good!
St Helens Riesling 2007 ($5.99)
We paried the chicken with a bottle of St Helens Riesling 2007 from Fresh & Easy. Love sweet ice cold Riesling! The sweetness of the wine paired perfectly with the savory/sweet dish.
This recipe is definitely a keeper. It was really easy to make, and it tastes amazing! Will make it again soon.
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"I usually decide on what to cook depending on what is on sale at the supermarket that week." --> haha! Same here!
ReplyDeleteGreat way to save money! ^^
Nothing better than coming back from a surf session to a gourmet cooked meal from a beautiful woman :) Very Tasty!
ReplyDelete@^_^@