Baked chicken with couscous
6 servings
90 minutes
Baked chicken with couscous is a fragrant and exquisite dish of Arabic cuisine, infused with a rich blend of Eastern spices and sweet notes. The chicken marinated in ginger, pepper, and olive oil acquires a tender texture and rich flavor, while the couscous enhanced with almonds, dates, honey, and cinnamon becomes sweet and perfectly complements the meat. This dish is often prepared for festive meals; it not only delights the palate but also fills the home with warmth and coziness. Serving it with mint adds freshness, and the combination of textures makes it unique. Baked chicken with couscous is ideal for cozy family dinners or festive gatherings, leaving a pleasant aftertaste and a desire to try it again.
1
Preheat the oven to 190°C;
2
In a large heatproof deep dish with a thick bottom, mix 2 tablespoons of olive oil, ginger, pepper, and 1 teaspoon of salt; thoroughly rub the chicken with the marinade and place it in the pot. Bake for 50 minutes.
- Extra virgin olive oil: 4 tablespoons
- Grated ginger: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Poussin (young chicken): 1 piece
3
Meanwhile, in a large bowl, mix couscous, 2 cups of water, and ½ teaspoon of salt. Let it sit for 10-15 minutes.
- Couscous: 2 glasss
- Salt: to taste
4
In a small pan, melt the butter, add the almonds, and cook, stirring constantly, until the almonds turn golden. Remove from heat and mix with the dates.
- Butter: 3 tablespoons
- Almond: 80 g
- Dates: 95 g
5
Add the almond-date mixture to the couscous along with the remaining oil and mix. Then add 2 tablespoons of olive oil, sugar, and cinnamon.
- Almond: 80 g
- Dates: 95 g
- Extra virgin olive oil: 4 tablespoons
- Sugar: 1 teaspoon
- Ground cinnamon: 1 teaspoon
6
Coat the chicken with honey, place couscous around it. Cover tightly with foil and bake for 30 minutes.
- Honey: 2 tablespoons
7
After 30 minutes, take the pot out of the oven and let it cool. Cut the meat into portions, mix with couscous and place the meat on top. Sprinkle with herbs and serve.
- Mint: to taste
