Denise says:
This is an ideal recipe for Rosh Hashonah - family friendly and easy to make and serve. Dates and brown sugar all provide sweetness which we hope for in the forthcoming New Year.
Dates are also served at the Rosh Hashonah because their Hebrew name is ‘ tamar’ which means to finish or consume . We ask that in the year ahead our enemies will be finished.
Preparation Time: 25 minutes plus overnight marinating Cooking Time: 50 minutes Serves: 8 people
Ingredients:
8 chicken leg portions or chicken breasts2 tablespoons olive oil
1 teaspoon salt
2 red onions – peeled and finely chopped
4 garlic cloves – peeled and finely chopped
1 large tablespoon dried cinnamon
Zest and juice of 2 oranges
½ cup brown muscovado sugar
Date Cous Cous
1 pound cous cous
3 tablespoons olive oil
6 cups Vegetable or chicken stock
¼ cup pack fresh mint, stalks discarded and roughly chopped
Juice of 1 lemon
½ cup fresh or dried dates – stone removed and roughly chopped
Salt and freshly ground black pepper
Method
1) For the chicken, mix the salt, sugar and ¼ cup cold water until the sugar dissolves. Stir in the red onion, garlic, cinnamon and orange juice and zest.2) Using a sharp knife make several incisions into the chicken flesh before adding the marinade. Using your hands rub the marinade into the chicken turning to ensure that it is well coated. Cover with cling film and refrigerate at the bottom of the fridge overnight.
3) Pre-heat the oven to 400 F.
4) Transfer the chicken to an ovenware dish and pour over the marinade. Cover with foil and roast for 35 minutes or until cooked and golden.
5) To make the cous cous, mix 1 ½ tablespoons of olive oil into the grains using your hands until they are well coated.
6) Pour over the hot stock. Cover and leave for 15 minutes or until the stock has been completely absorbed. Fluff up with a fork to loosen the grains.
7) Stir in the remaining olive oil, chopped herbs, lemon juice and dates.
To Serve the stylish way: Sit the golden glazed chicken on top of the warmed date cous cous and garnish with fresh parsley.