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Golden Glazed Cinnamon Chicken Served with Mint and Date Cous Cous

Name: Golden Glazed Cinnamon Chicken Served with Mint and Date Cous Cous
Prep time: 720 min
Cook time: 50 min
Total time: 770 min
Yield: 8
Cuisine: International
Ingredients: 8 chicken leg portions or chicken breasts; 2 tbsp. olive oil; 1 tsp. salt; 2 red onions, peeled and finely chopped; 4 garlic cloves, peeled and finely chopped; 1 tbsp. dried cinnamon; 2 Zest and juice of oranges; 100g brown muscovado sugar; Date Cous Cous -----------------------; 450g cous cous; 3 tbsp. olive oil; 900 ml Vegetable or chicken stock; 80g fresh parsley, stalks discarded and roughly chopped; 1 Juice of lemon; 150g fresh or dried dates stone removed and roughly chopped; Salt and freshly ground black pepper

Over a year ago 1,733 views

Prep: 720 mins

Cook: 50 mins

Serves: 8

Main Course

Ingredients

8 chicken leg portions or chicken breasts
2 tbsp. olive oil
1 tsp. salt
2 red onions, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 tbsp. dried cinnamon
2 Zest and juice of oranges
100g brown muscovado sugar
Date Cous Cous -----------------------
450g cous cous
3 tbsp. olive oil
900 ml Vegetable or chicken stock
80g fresh parsley, stalks discarded and roughly chopped
1 Juice of lemon
150g fresh or dried dates stone removed and roughly chopped
Salt and freshly ground black pepper

Accompaniment

Description

This is an ideal recipe for Rosh Hashonah - family friendly and easy to make and serve.

Method

1
1. For the chicken, mix the salt, sugar and 100ml cold water until the sugar dissolves. Stir in the red onion, garlic, cinnamon and orange juice and zest.

2. Using a sharp knife make several incisions into the chicken flesh before adding the marinade. Using your hands rub the marinade into the chicken turning to ensure that it is well coated. Cover with cling film and refrigerate at the bottom of the fridge overnight.

3. Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.

4. Transfer the chicken to an ovenware dish and pour over the marinade. Cover with foil and roast for 35 minutes or until cooked and golden.

5. To make the cous cous, mix 1 ½ tablespoons of olive oil into the grains using your hands until they are well coated.

6. Pour over the hot stock. Cover and leave for 15 minutes or until the stock has been completely absorbed. Fluff up with a fork to loosen the grains.

7. Stir in the remaining olive oil, chopped herbs, lemon juice and dates.

To Serve the stylish way: Sit the golden glazed chicken on top of the warmed date cous cous and garnish with fresh parsley.

Chef's Tips

Dates and brown sugar all provide sweetness which we hope for in the forthcoming New Year.
Dates are also served at the Rosh Hashonah because their Hebrew name is ‘ tamar’ which means to finish or consume . We ask that in the year ahead our enemies will be finished.