World Cuisine

  • 150 g (5 oz) butter
  • 2 tablespoons olive oil
  • 4 onions, finely chopped
  • 1 large chicken, preferably free-range, weighing about 1.8 kg (3½ lb), cut into pieces
  • 1 cinnamon stick
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • pinch of saffron
  • ½ teaspoon pepper
  • 1 tablespoon salt
  • 500 g (1 lb) raisins
  • 2 tablespoons caster sugar
  • 2 tablespoons honey
  • 1 tablespoon ground cinnamon
  • 500 g (1 lb) medium-grain couscous

Heat two-thirds of the butter and the oil in a heavy-based casserole or couscous steamer. Add the onions and allow to soften.

Add the chicken pieces, cinnamon stick, spices and salt. Pour in enough water to cover and leave to cook for 20 minutes. Remove the onions with a slotted spoon.

Put 2 ladlefuls of the broth in a small saucepan with the raisins, sugar, honey and ground cinnamon. Simmer for 5 minutes.

Meanwhile, prepare the couscous following the method on pages 12–13.

Arrange the chicken pieces in a serving dish, surround with the couscous, and top with the spicy raisins.

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