More Great Recipes: Poultry

Chicken Casserole with Dried Fruit on a Bed of Cous Cous


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Member since 2006

Serves 4 | Prep Time 1 hr | Cook 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)


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


Notes

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

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