Chicken Casserole with Dried Fruit on a Bed of Cous Cous
12 chicken drumsticks
6 whole, small red onions, peeled and chopped in half
12 pieces of jerusalem artichoke, peeled (can substitute parnips)
9 oz dried figs
7 oz dried prunes
7 oz dried apricots
1/2 cup oil (vegetable)
2 tablespoons sesame oil
2 tablespoons brown sugar
3 tablespoons honey
1/2 cup soy sauce
5 cloves garlic, chopped
3 sticks cinammon
1 tbsp coriander seeds
1 teaspoon turmeric
1 tbsp cumin seeds, crushed
2 tablespoons sesame seeds
Salt and freshly ground black pepper
1/4 balsamic vinegar
2 cups dry red wine
1 ob instant couscous
1/2 cup roasted walnuts (optional)
1. Mix all ingredients for marinade together
2. Arrange chicken, onions, jerusalem artichoke and dried fruit in a baking dish, and pour over marinade. Cover and refrigerate for a minimum of 3 hours, up to 24 hours.
3. Preheat oven to 350 F
4. Bake uncovered for 40 minutes or until the chicken turns shiny and brown. Baste occasionally with liquid from bottom of the pan.
5. Serve over a bed of cous cous, with walnuts sprinkled on top.
I usually prepare this dish over the course of a few days. The first day, I peel parsnips and boil them for about 10 minutes. I also chop ingredients, prepare the marinade, and marinate the dish for about 24 hours.
Pairs Well With
From the same book, "The Book of New Israeli Food".