Oriental-style chicken drumsticks with dried fruits and couscous
4 servings
45 minutes
Eastern-style chicken drumsticks with dried fruits and couscous is an exquisite combination of tender meat, rich Eastern spices, and sweet fruity notes. This recipe transports us to a world of warm aromas and culinary traditions where spices reveal the character of the dish, and dried fruits add depth and richness. The delicate and fluffy couscous perfectly complements the texture and makes the dish truly balanced. Prepared with olive oil and lemon, the chicken drumsticks are infused with freshness and a light tanginess, creating a unique gastronomic delight. This dish is perfect for cozy family lunches or dinners where one can enjoy the richness of flavor in warm company.
1
Place a deep skillet on medium heat, pour in olive oil to spread evenly across the bottom.
- Olive oil: to taste
2
We take chicken drumsticks and place them in a skillet, making it easier to arrange additional ingredients later.
- Chicken drumstick: 8 pieces
3
Season to taste, be sure to add ground sweet bell pepper and curry.
- Spices: to taste
4
We add a couple of small lemons, cut along four sides so they almost fall apart into wedges (lemons give much more juice and flavor if soaked in olive oil with salt. For this, lemons should be cut the same way and placed in a regular glass jar, salted and covered with olive oil to ensure they are fully submerged. They can be packed tightly in the jar but still be easily removed. This homemade preparation can be used in any dishes that require lemon notes).
- Lemon: 2 pieces
5
Now for the most interesting part, we add prunes, dried apricots, and dried berries to the saucepan. You can use cranberries, lingonberries, or cherries. I prefer the first ones. It's better to buy dried fruits and berries at the market rather than in pressed packaging from the store. They will be much juicier and softer. The sight of these vitamin-scented, slightly sticky helpers will provide a great incentive to drown in your own emotions.
- Dried fruits: 200 g
- Dried berries: 100 g
6
Add boiling water to cover the chicken halfway and cover with a lid.
7
Cook for about 30–40 minutes, stirring and turning the bird occasionally.
8
While the chicken is cooking, we pour couscous into a separate bowl and add diced butter that has softened at room temperature.
- Couscous: 300 g
9
We rub oil into the couscous. For this, we crush it with oil in our palms using squeezing motions. It resembles playing with wet sand or very fine pebbles on the beach. This is exactly the consistency we need to achieve.
10
Pour boiling water over the couscous and let it absorb the water. The amount of water should make the grains swell and fluffy.
11
We pile the couscous on a wide plate. On top of it are chicken drumsticks, and on the sides and above are fruits and berries from the pan.
12
Serve hot with fragrant herbal tea.