MARSALA CHICK EN WITH ROASTED GARLIC, R AISINS & ALMONDS
Originating from north-west Africa, specifically the Maghreb region, couscous is here given the Sicilian touch with pan-fried chicken cooked with Marsala. Couscous likes a sauce, and make sure it is a delicious one. You could use chicken breasts for this recipe, but I find bone-in thighs or legs to be the better cut to cook – more juicy and flavoursome.
SERVES 4
● 8 skin-on, bone-in chicken thighs (or use breasts)
● 50g flaked almonds
● 4 tbsp olive oil
● 1 whole garlic bulb, cloves separated and unpeeled
● 150ml Marsala (or use medium sherry)
● 400ml boiling chicken stock or water
● 2 bay leaves, scrunched up a little
● 50g raisins, soaked in warm water for at least 5 minutes, then drained
● 200g couscous
● ½ tsp salt, plus more to season
● Freshly ground black pepper
● 1 small bunch of flat-leaf parsley, leaves picked and roughly chopped, to serve
1. Dry-roast the almonds in a large saucepan or casserole dish over a moderate heat for 2 minutes, until golden. Remove from the pan and put to one side to cool.
2. Season the chicken all over with salt and pepper. Heat the oil in the same pan over a moderate heat.
Add the chicken and fry for 5 minutes on one side, until deep golden brown. Add the whole garlic cloves and turn over the chicken to fry on the other side for a further 5 minutes, until a deep golden brown all over, but not fully cooked through.
3. Pour the Marsala (or sherry) into the pan and cook for 2 minutes to evaporate some of the alcohol, then add 100ml of the stock or water along with the bay leaves. Cover with a lid and cook for 10–15 minutes, until the chicken is cooked through. Add the raisins for the last minute of cooking to warm them through. Check the seasoning, adding more salt and pepper to taste.
4. While the chicken is cooking, put the couscous in a mixing bowl and cover with the remaining 300ml of boiling stock or water and add the ½ teaspoon of salt. Cover and set aside for 10 minutes to soften.
5. To serve, fluff the couscous with a fork and divide it between the plates or bowls. Add the chicken and whole cloves of garlic before pouring over a good amount of sauce. Scatter with the toasted almonds, then the chopped parsley.