B thinks it "tastes like Thanksgiving." I think that's because it has the bird, the fruit, the spices. We were a little short on couscous when I made this, but I otherwise actually followed the recipe. Seriously. I did.
Serves: 4
How long did it take? It seemed pretty reasonable, but I didn't time it.
4 whole chicken legs (about 3 pounds), cut into leg and thigh pieces
2 teaspoons ground cinnamon, divided
1 teaspoon ground ginger, divided
1 tablespoon olive oil
1 cup chopped onion
3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
1 14-ounce can low-salt chicken broth
1 cup couscous
2 teaspoons finely chopped fresh mint, divided
Preheat oven to 375°F.
Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
Make bed of couscous for the chicken on a platter or individual bowls. Sprinkle with the remaining mint.
This recipe is lifted almost verbatim from epicurious.com. It originally appeared in Bon Appétit in December 2005. (Since so often I only loosely follow the recipes, I don't usually have attribution/copyright issues. Well, they can use my photo if they want.)
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