CHICKEN CASSEROLE WITH DRIED FRUIT ON A BED OF COUS COUS

 

  • Cooking Time: 1 hr
  • Servings: 4
  • Preparation Time: 1 hr

Ingredients

  • 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
  • Marinade:
  • 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
  • Sservice over:
  • 1 ob instant couscous
  • 1/2 cup roasted walnuts (optional)

Directions

  • 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.

Notes

From the same book, "The Book of New Israeli Food".

Categories: Poultry 

Author Credit: Jenna Gur

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