Recipes

Cous Cous Chicken with Apple

10 minutes stove top cooking and then casseroling this all in one meal couldn’t be easier.

Combining chicken, apple, leek and cous cous all in one it can be on the table in 40 minutes, or do the preparation and pop in the oven when you are ready.

Sufficient for 4

1kg of chicken drumsticks. Slash each drumstick 2 or 3 times, and pat dry
2 large apples, washed, cored and chopped into large wedge
1 large leek. Washed. Cut in half then quartered lengthways
1 tablespoon chopped fresh Rosemary
4 garlic cloves, crushed or fine chop
2 whole star anise
1 cinnamon stick
1 tablespoon dark brown sugar
1 cup of cous cous
2 cups chicken stock

Method

pre-heat oven to 180º c (160º c fan oven)

Cover the bottom of a frypan (big enough to take all the chicken) with just enough oil and heat till hot. Add the drumsticks and cook on a high heat for about 10 minutes to crisp and brown the skin and render any fat from them. Turn them frequently. They will platter so take care. Remove the drumsticks and arrange in one layer in an oven proof dish or casserole. Pour the dry cous cous around the drumsticks in the casserole.

Return the frypan to a moderate heat and add the Apple, Leek, Rosemary, Garlic, Star Anise, Cinnamon stick and sugar. Stir fry for about 5 minutes until the apples are partly caramelized and the leeks softened, not burnt! Remove with slotted spoon and layer evenly over the chicken and cous cous in the casserole.

Return the pan to stove, high heat then add the chicken stock to deglaze the pan and then pour evenly over the casserole. It is now ready for the oven. Cover tightly with foil and place in the oven for 30 minutes, by which time all should be cooked and the cous cous will be moist with not only the stock but the vegetable and chicken juices.

TIP: always check the chicken is properly cooked through to the bone before serving.
This dish can all be put together in the casserole and then cooked in the oven later ~ but if you do this it may need slightly longer in the oven to cook through properly. Make sure it is tightly covered with foil ~ I use foil as well as the casserole lid to ensure that it is well sealed and the cous cous will steam cook properly rather than dry out!

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