Recipes
Date posted: 20/06/2018
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.