Name: Moroccan-style chicken
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 1.00 tsp saffron threads; 2.00 chicken jointed; 0.00 sea salt and freshly ground black pepper; 2.00 Tbs fresh chillies 573; 2.00 Tbs butter; 2.00 onions chopped; 2.00 garlic cloves, finely chopped; 2.00 tsp fresh ginger; 2.00 cinnamon sticks; 4.00 cardamom crushed; 3.00 c white wine; 1.00 c water; 3.00 Tbs honey; 0.50 Tbs freshly ground black pepper; 0.40 c butter; 4.00 pears peeled and cut into 8; 3.00 c couscous to serve; 100.00 g almonds toasted, chopped

Recipe Disclaimer

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Ingredients (18)

1.00 tsp	saffron — threads
2.00	chicken — jointed
0.00	sea salt and freshly ground black pepper
2.00 Tbs	fresh chillies — 573
2.00 Tbs	butter
2.00	onions — chopped
2.00	garlic — cloves, finely chopped
2.00 tsp	fresh ginger
2.00	cinnamon — sticks
4.00	cardamom — crushed
3.00 c	white wine
1.00 c	water
3.00 Tbs	honey
0.50 Tbs	freshly ground black pepper
0.40 c	butter
4.00	pears — peeled and cut into 8
3.00 c	couscous — to serve
100.00 g	almonds — toasted, chopped

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Method:

Soak the saffron threads in two tbsp boiling water.

Season the chicken pieces well and melt the oil and butter in a large saucepan.

Brown the chicken pieces in batches over a medium-high heat until nicely golden and set aside.

Add the onion and garlic to the saucepan, reduce the heat and sauté until softened.

Add the ginger, cinnamon quills and cardamom pods and sauté, stirring for a minute more.

Return the chicken to the pot, add the wine, water, saffron and soaking liquid, honey,pepper and bring to the boil.
Reduce the heat and simmer gently, uncovered, for about an hour or until the chicken is cooked through.

About two-thirds through the cooking time, melt the butter in a frying pan and fry the pears over a medium heat until they look glazed and are just starting to brown on the edge.
Tip these into the pot.

Stir the almonds through the couscous and serve with the chicken and roasted beetroot wedges on the side.