¼ cup olive oil
½ cup white wine
2 tsp ground cumin
1 tsp chilli powder
1 tsp salt
1 tsp black pepper
1 lemon juiced zested
6 chicken supremes or whole poussins
2 cinnamon sticks broken into pieces
2 tsp crushed garlic
400 g canned tomatoes
2 cups chicken stock
pinch saffron threads
15 dried apricots or prunes thinly sliced
2 tsp melted honey to glaze
2 cups prepared couscous
400 g green beans
2 red capsicums roasted peeled and sliced
2 yellow capsicums roasted peeled and sliced
¼ cup chopped fresh coriander or mint
- Combine all ingredients for the marinade. Place chicken in a clean plastic bag with marinade. Place pieces of cinnamon in bird cavities or if using chicken pieces mix through marinade. Seal and chill 45 minutes or overnight.
- Heat oven to 200°C. Place drained chicken in a roasting dish in a single layer. Heat marinade with garlic, tomatoes, stock, saffron and apricots or prunes. Pour over chicken and bake 30-40 minutes or until cooked through and golden. Brush melted honey over birds in last 5 minutes of cooking to glaze. While chicken cooks prepare the couscous.
- Just before serving, drop beans into a pot of boiling water and cook 2 minutes. To serve, place couscous on serving plates or one large platter, put beans and capsicums on top with chicken, spoon over any sauce and scatter over coriander or mint. Serve at once.