for 4 person

Chicken

8	chicken drumsticks
1 tsp	salt
a little	pepper
	oil for frying

Stew

2	onions, cut into thin slices
2 tbsp	white flour
¾ tsp	ground cumin
½ tsp	ground coriander seeds
¼ tsp	pepper
1	cinnamon stick
3 dl	chicken bouillon
60 g	green olives
4	Medjool dates, cut into strips

Couscous

200 g	couscous
3 dl	salted water, boiling
30 g	almond slivers, roasted
1 tbsp	lemon juice
2 tbsp	peppermint, finely chopped

How it's done

Chicken

Season the chicken. Heat a dash of oil in a frying pan. In batches, brown the chicken on all sides for approx. 8 mins. Remove from the pan.

Stew

Sauté the onions in the same pan for approx. 5 mins. Add the flour and all the other ingredients up to and including the cinnamon stick, sauté briefly. Pour in the stock, add the olives, bring to the boil then reduce the heat. Add the chicken, cover and braise for approx. 30 mins., remove the lid and cook for a further 10 mins. Scatter the dates on top.

Couscous

Place the couscous in a bowl, pour in the salted water, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the almonds, lemon juice and mint. Serve the couscous with the chicken.

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