The flavours in this chicken dish work so well together, and it is an easy to make dish which can be made the day ahead.
Preparation Time: 20 minutes plus marinating time
Cooking Time: 60 minutes
Serves: 2 - 3
Ingredients ¼ tsp ground saffron
1 tsp cumin
4 chicken thighs (about 500 to 700 g)
15 g butter
1 tbsp oil
½ large onion, chopped finely
1 cinnamon stick
¾ cup water
3 seedless fresh dates (Medjool work best)
1 tsp honey
About 25 g blanched almonds
For the couscous 1 cup chicken stock
Pinch ground saffron
1 cup couscous
Rub some salt, pepper, the saffron and cumin into the chicken. Cover and put in fridge for 2 hours or overnight.
Heat the butter and oil in a wok or similar and cook the chicken until browned.
Remove it from the pan and add the onion and cinnamon, and cook stirring, until the onion is soft.
Return the chicken to the pan, add the water, and simmer, covered for about 35 - 40 minutes or until the chicken is tender.
Add the dates and honey, and simmer uncovered for another 5 to 10 minutes or until thickened slightly.
Serve with the saffron couscous, sprinkled with the almonds.
For the couscous
Boil the stock with saffron.
Remove from the heat and stir in the couscous, and let stand five minutes.
Fluff using a fork. You COULD heat about 20 g butter in frypan and add the couscous and stir until it is combined - optional.