Sweet Moroccan style chicken with couscous...

As you know chicken is one of the cheapest meats that is there at the moment. So why not take an advantage of it and cook it more often. We were bored with traditional roast or an Indian dishes which we cooked a lot recently. While browsing through one of many of our cookbooks my Hubby found an amazing recipe! Something Moroccan... I have to warn you - it's quite sweet and fragrant dish so it might not be for everyone. But please DO try it if the list of ingredients appeals to you - it certainly did to my Hubby ;)
At the end of the day we came to the conclusion that if you like you can end up with two dishes. The chicken with sauce would be perfect with plain boiled rice, as the sauce carries a lot of flavour. The couscous would perfectly compliment for example a lamb tagine or lamb/chicken skewers.
The recipe comes from a great book 'The chicken' by Simona Hill.

How to make it...

- 15 ml butter
- 15 ml sunflower oil
- 4 chicken portions, about 175 g each
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon ground cinnamon
- 1/4 ground ginger
- 1/4 ground turmeric
- 2 tablespoons orange juice (didn't have orange juice at home so I used 1 tablespoon orange marmalade mixed with 2 tablespoons of water)
- 2 teaspoon clear honey
- salt
- fresh mint springs to garnish
- 350 g couscous
- 1 teaspoon salt
- 2 teaspoon caster sugar
- 2 tablespoons sunflower oil
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
- 1 tablespoon orange juice (as per above - orange marmalade used instead)
- 1/2 cup chopped blanched almonds
- 1/2 cup sultanas
- 3 tablespoons chopped pistachio nuts (didn't have pistachio nuts so used walnuts instead)

Heat the butter and oil in large pan and add the chicken pieces, skin side down. Brown on all sides. Add the onions, garlic, spices and salt and fry for few minutes until onion is tender. Add the orange juice and 300 ml water. Cover, bring to the boil, then reduce the heat and simmer for about 30 minutes.
Meanwhile place the couscous and salt in a bowl, cover with 350 ml water. Stir and leave for 5 minutes. Add the sugar, 1 tablespoon oil, cinnamon, nutmeg, orange juice, sultanas and mix well together.
Heat the remaining 1 tablespoon of oil in a pan and lightly fry the almonds until golden. Stir into the couscous with pistachio nuts. Transfer your couscous into an ovenproof dish/pan, cover and place in preheated to 120 C oven for 20 minutes. When couscous is ready remove and keep it warm.
Stir the honey into the chicken liquid and boil rapidly for 3-4 minutes. Spoon the couscous on to a serving plate, top with the chicken and the sauce. Garnish with fresh mint and serve warm.