Ingredients
- Farmstead chicken thigh bone in skin on 20
- Everyday Favourites extended life vegetable oil 40ml
- Peeled and sliced shallots 400g
- Peeled and crushed garlic cloves 4
- Peeled and grated ginger 30g
- Cumin seeds 2 tsp
- Coriander seeds 2 tsp
- Everyday Favourites cinnamon sticks 4
- Pinch saffron 2
- Everyday Favourites ground ginger 2 tsp
- Pinch Everyday Favourites crushed chillies 1
- Peeled and diced butternut squash 800g
- Chef’s Pass chicken bouillon (liquid) 1ltr
- Everyday Favourites clear blossom honey 2 tbsp
- Everyday Favourites ground coriander 40g
- Everyday Favourites couscous 1kg
Method
- Ensure the chicken is dry and season it. Batch fry in a large heavy bottomed saucepan/casserole until golden and set aside.
- Turn the pan to a medium heat and add the shallots and cook until golden, then add the garlic and ginger and cook for another minute or two then add the spices and cook for a further minute.
- Add the squash to the pan and stir through. Place the chicken on top of the squash and shallots and pour over the stock and honey.
- Bring to a gentle simmer and transfer to the oven (at approx. 180C), covered for 20 minutes and then uncovered for a further half and hour.
- Add couscous to a bowl and pour in 1.34ltr of boiling water, mix then cover with cling film and leave for 5 minutes. Uncover and stir then recover and leave for a further 5 minutes.
- Scatter over the coriander and serve with couscous.
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