Golden Glazed Cinnamon Chicken Served with Mint and Date Cous Cous

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


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.

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