This recipe is one from the archive. My mum and I always collect recipes we want to cook or for inspiration when seen in magazines and newspapers and this one has been patiently and modestly waiting since…wait for it…1999 from a senescent copy of ‘Good Housekeeping’ magazine. But, sometimes the old ones are the best. With a few tweaks here and there to suit our tastes, it was a crowd pleaser!
Serves 4
- 8 free range chicken thighs
- 2 onions
- 3cm piece ginger, chopped/grated
- 1 heaped tsp coriander seeds
- Large pinch saffron strands
- 1 tsp ground turmeric
- 1 cinnamon stick
- 200g dried figs
- 200g cous cous
- 1 heaped tsp hot harissa paste or 1 hot red chilli, chopped finely
- 50g toasted flaked almonds
- 50g raisins
- Bunch parsley, chopped
- Bunch fresh mint, chopped
- Preheat the oven to 190°C.
- Heat a splash of oil in a heavy based casserole dish. Cut the onions into quarters, leaving the root in tack so that the chunks stay nicely together (optional) and fry gently for 10 minutes of so until soft and golden.
- Add the grated ginger and cook for 1-2 minutes.
- Add the coriander seeds, saffron, turmeric and the cinnamon stick and stir to combine. Cook for 1-2 minutes and then scatter in the figs. Set aside.
- Heat a frying pan until really hot. Season the chicken thighs and fry, skin side down, for about 10 minutes over a high heat to brown the chicken and crisp up the skin.
- Place the chicken thighs on top of the onions and figs in a single layer. Pour 500ml of boiling water around the chicken (preferably not over it), cover with a lid and cook for 45 minutes or until the chicken is tender.
- About 5 minutes before it is ready, place a serving dish in the oven to heat up. When ready, remove the chicken, figs and onion to the dish and keep warm in the oven. A good idea is to stick on the grill to crisp up the chicken skin but keep and eye on it if you do.
- You should have at least 300ml of the juices left in the dish for the cous cous but top up with boiling water if not. Bring to the boil on the hob and add the harissa or chilli. Remove from the heat and add the cous cous, raisins, almonds, all bar a pinch of the herbs and cover with a lid and leave to absorb for a few minutes.
- When ready to serve, stir the cous cous and pile it high onto your serving platter. Top with the reserved chicken and figs and any juices and scatter with the herbs!
- Enjoy with a nice, simply dressed lemony green salad.
