Takes just over an hour, most of this time you just need to keep an eye on it to make sure the liquid hasn’t all boiled away. This dish has definite North African influences so serve with couscous for authenticity.
Ingredients
4 portions of chicken. I suggest you skin these to cut down on fat, but you can leave the bones in if you want.
3oz/90 grams of butter or low fat spread
1 medium onion, chopped or sliced
1 teaspoon black peppercorns, crushed
2 teaspoons paprika
1 teaspoon cumin seeds or ground cumin
Cinnamon stick
Water or stock
1 tablespoon or more of fresh chopped coriander or flat leaved parsley
Juice of half a lemon
Salt.
Method
Melt one ounce of the butter and brown the chicken pieces. Remove the chicken pieces and then fry the onion. Replace the chicken and add the spices and the rest of the butter. Cover with stock. Cover with lid and simmer for an hour. Then remove the chicken, keeping warm, while you reduce the sauce by half by boiling rapidly. Strain to remove the whole spices. Stir in the coriander leaves, the lemon juice and salt. Place couscous in a heap and place chicken on top and then pour on the sauce over all.
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