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Southern Italian-style chicken
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Total Time:
1 hour 10 minutes
Ingredients:
  • 4 free-range drumsticks
  • 4 small red onions
  • 1 bulb of fennel
  • olive oil
  • 1 teaspoon chilli flakes
  • 1 tesapoon fennel seeds
  • 1 pinch of ground cinnamon
  • 1 pinch of saffron
  • 4 free-range chicken thighs
  • 1 x 400 g tin of plum tomatoes
  • 2 fresh bay leaves
  • 2 preserved lemons
  • 2 fresh tomatoes
  • 1 small handful of black olives (stone in)
  • 300 g couscous
  • a few sprigs of fresh coriander
Instructions:
  • Peel and finely slice the onions and fennel. Heat oil in a large pan, add onions, fennel, chilli flakes, fennel seeds, and cinnamon. Cook slowly until soft and sticky for 10 to 15 minutes. In a small cup, soak saffron in hot water. Brown the chicken thighs and drumsticks in oil in a large frying pan. Add chicken to the pan with the vegetables. Pour in the saffron water, tinned tomatoes, and water. Add bay leaves, preserved lemons, fresh tomatoes, and olives. Season with salt and pepper. Simmer for 25 to 30 minutes until chicken is tender and sauce is thickened. Place couscous in a bowl and cover with boiling salted water to fluff up. Serve chicken and couscous with coriander on top.

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