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- Chicken (a breast per person)<\/li>\n
- Carrots (as you want)<\/li>\n
- Courgettes (1 for every 2 people)<\/li>\n
- A few small cherry tomatoes<\/li>\n
- A couple of Garlic cloves \/ A couple of Red Onions<\/li>\n
- Prunes \/ Green Olives \/ Black Olives<\/li>\n
- Spices (very important !) : Cumin, Salt, Black Pepper, Piments de l’espelette (or dried chilis), \u00a0Paprika, Turmeric (if you want).<\/li>\n
- Olive oil, Butter, Chicken Stock<\/li>\n
- Honey !!<\/li>\n
- Sliced Almonds<\/li>\n
- Couscous to go with it.<\/li>\n<\/ul>\n
How to Prepare :<\/strong><\/span><\/p>\n
First put a bit of olive oil and butter in a Le Creuset<\/a> Dutch Oven or Casserole on a high heat. Cut the chicken in cubes of 4\/5cm side. Pour the spices into the foaming butter and sear the \u00a0chicken.<\/p>\n
Take the chicken out of the pot and transfer to a Pyrex dish<\/a>. Poor the sliced\u00a0carrots and red \u00a0onions and garlic into the casserole\u00a0and stir. Let the onions melt but not burn. This step should be lifting all of the “suc<\/a>” off the pot. Be careful not to burn the garlic.<\/p>\n
Reduce the heat to “simmer”. Put the chicken and any juice from the chicken back into the casserole and mix a little bit to ensure chicken is evenly distributed with the vegetables. Add the olives, prunes, small tomatoes,and a good squirt of honey across the top.<\/p>\n
Dilute the chicken stock in about half a litre of water (more if necessary). Poor the stock into the caserole. You want the liquid simply to reach the top of the vegetables. You are not making a soup, simply making sure it will have plenty of sauce to pour on the couscous later….<\/p>\n
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<\/a>\n\t\t\t<\/dt>\n\t\t\t\t- \n\t\t\t\tSome ingredients\n\t\t\t\t<\/dd><\/dl>
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<\/a>\n\t\t\t<\/dt>\n\t\t\t\t- \n\t\t\t\tFoaming Butter and Olive Oil\n\t\t\t\t<\/dd><\/dl>
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<\/a>\n\t\t\t<\/dt>\n\t\t\t\t- \n\t\t\t\tSearing Chicken\n\t\t\t\t<\/dd><\/dl>
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<\/a>\n\t\t\t<\/dt>\n\t\t\t\t- \n\t\t\t\tMelting Onions\n\t\t\t\t<\/dd><\/dl>\n\t\t\t
\n\t\t<\/div>\n\nPut the casserole (with the lid on) into the oven on 160 degres Celsius. Slow cook for 90 minutes or 2 hours. You should check a few times and maybe stir a bit to get a nice colour on everything.<\/p>\n
Once cooked, it can wait for you to be ready ! Serve with the couscous on hot plates and a little bit of Harissa<\/a>. I like to add a few sliced almonds on top of the dish just before serving. For this I simply put the sliced almonds in a pan on a high heat for a few minutes. Watch out, as it is very easy to burn the almonds, it starts slowly then goes brown very fast…you are warned….<\/p>\n
I also like to make a side of vegetables, I simply use carrots and courgettes and chickpeas. use the sames spices. Start with butter and spices in a sauce pan, add the carrots and courgettes stir a bit, add chicken stock, add chickpeas, cook for 20 minutes or until the carrots are tender but not too soft.<\/p>\n
Enjoy !<\/p>\n","protected":false},"excerpt":{"rendered":"
With winter almost on our doors and the visit of friends for the weekend, it felt necessary to have a nice dinner dish. The key requirements were : it would be simple to prepare for 9 people, it would need … Continue reading
- \n\t\t\t\tMelting Onions\n\t\t\t\t<\/dd><\/dl>\n\t\t\t
- \n\t\t\t\tSearing Chicken\n\t\t\t\t<\/dd><\/dl>
- \n\t\t\t\tFoaming Butter and Olive Oil\n\t\t\t\t<\/dd><\/dl>
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- \n\t\t\t\tSome ingredients\n\t\t\t\t<\/dd><\/dl>
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