Denise says:

I am sure you are looking at the cookery column with an open mind and wondering what inspirations I have for the festive season when ‘the family’ will be arriving on mass! For me, Rosh Hashonah brings to mind pleasant extended family gatherings and this is just the ideal main course meal that you can prepare in advance. This recipe is easy to serve and requires little last minute preparations. It can be made either in the oven or in a large saucepan on the hob. The cous cous soaks up all the wonderful juices but should you prefer, rice is an excellent alternative.

This is a dish that you will want to make time and time again – the combined flavours work well and produce a chicken meal with a lemony spice without the heat! It does not need any additional vegetables, which makes serving the Yom Tov dinner very straightforward.

I have used a whole roasting chicken which is cut into portions. Personally I like the chicken to be cut so that the back bone is removed and I teach this at cookery school. Many butchers do have ready to use portioned chicken packs but at Silverman's they tend to cut to order and will remove this bone and present it in more equal pieces.

Preparation Time: 20 minutes
Cooking Time: 1 ½ hours
Serves: 6 people

Ingredients:

1 3kg chicken – cut into 6 portions
3 tablespoons – olive oil
1 large red onion – peeled, and roughly chopped
225g raisins
4 cloves garlic – peeled and roughly chopped
2 granny smith apples – peeled, cored and roughly chopped
2 teaspoons – cinnamon
2 teaspoons – cumin
2 tablespoons of sliced preserved lemons in lemon juice * (Note on ingredients – Use zest of 1 lemon and juice if unavailable but can be purchased from most large supermarkets.)
8 saffron stamens
150ml chicken stock
300ml red wine
Salt and freshly ground black pepper

For the Cous Cous
300g cous cous
570ml hot vegetable or chicken stock
Salt and freshly ground black pepper

For the garnish
150g blanched almonds- toasted (The best way to toast the almonds is to place in a hot oven and cook until golden)
Bunch of parsley - preferably flat leaf

Method

1)Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
2)Heat the olive oil in a deep saucepan. Sauté the chicken pieces in batches until brown.
3)Remove the chicken from the pan and place in a deep ovenproof dish.
4)Sauté the chopped onion, garlic, cinnamon, and cumin for 2 minutes in the saucepan and mix with the chicken.
5)Add the preserved lemon, saffron, stock, wine, raisins, and chopped apples to the chicken.
6)Season well before covering the dish and place in the pre-heated oven for 1-¼ hours.
7)Pour the hot stock over the cous cous. Cover immediately with cling film and leave for 10 minutes. Remove the cling film and fluff up the cous cous with a fork. Season with salt and freshly ground black pepper.

To serve the stylish way : Place a generous helping of cous cous on a warmed plate and spoon over a portion of chicken tagine. Complete with sprigs of parsley and toasted almonds.

Handy tip – the best way to reheat cous cous is to cover with cling film and place in the microwave.
Tagged in: Chicken, Family Cooking, Moroccan, Rosh Hashanah, Shabbat