Ingredients
- For the couscous seeds:
- 700g fine couscous semolina
- 200 g raisins
- 6 tbsp. tablespoon of oil
- 4 tbsp. tablespoon of acacia honey
- 25 g butter
- Salt
- For the garnish:
- 4 chicken legs
- 4 pippin apples + 1 tbsp. teaspoon of liquid honey
- 1 onion+1 tbsp. teaspoon turmeric
- 100 g butter + Salt, pepper
- 1 tbsp. tablespoons of caster sugar
- 1 tbsp. teaspoon powdered coriander
- 1 tbsp. teaspoon cinnamon powder
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Preparation
Prepare the semolina according to the instructions in the cooking lesson at the bottom of the page. Rinse the raisins and add them to the couscous before the second steaming. At the end of cooking, add the acacia honey to the semolina, then mix thoroughly with your hands.
Peel the onion and chop it. Heat 5o g butter in a casserole dish, add the chicken thighs and brown them. Add the onion and continue cooking over medium heat until the onion turns golden brown, stirring occasionally. Season with the spices, salt, sugar, then pour in 1.5 liters of water. Cover and simmer for 45 minutes.
Peel the apples, and cut them into strips of approximately 2 cm. Heat the remaining butter in a pan. Cook the apples for 10 minutes over medium heat, until they are golden brown on each side. Season very lightly with pepper.
Serve the couscous drizzled with sauce. Decorate with the chicken thighs and apples, over which you will distribute the liquid honey.
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source:moroccan-cuisine
