Make Marsala chicken for your midweek meal

INGREDIENTS 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 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, roughly chopped, to serve

DIRECTIONS

Dry roast the almonds in a large saucepan or casserole over a moderate heat for 2 minutes, until golden, remove from the heat and put to one side on a plate to cool. 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 garlic cloves and turn over the chicken to fry the other side for a further 5 minutes, until a deep golden brown all over but not fully cooked.

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 1 minute of cooking to warm through. Check the seasoning, adding more salt and pepper to taste.

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.

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, to serve.

Recipe from Home Cookery Year by Claire Thomson (Quadrille, £30). Photography:

Sam Folan.