Ingredients

Method

  1. Preheat oven to 200°C on fan force.
  2. Finely dice 1 red onion, then place it in an ovenproof pan with some olive oil on medium heat over a stove top.
  3. While the onion is sweating down, roughly chop 2 garlic cloves, zest 2 lemons and peel and slice 2 sweet potatoes into approximately 1cm discs, then add to the pan with the onions and cook for approximately 5 minutes.
  4. Then place 500g of San Remo CousCous, 150g sultanas/currants and 1L of chicken stock into the same pan as the other ingredients.
  5. Take the top half of a bunch of washed parsley and chop it very finely (set aside half of the chopped parsley for the garnish), before adding it to the pan and giving the CousCous a good stir around.
  6. Now lay 4 chicken thighs and 4 chicken drumsticks around the pan and sprinkle with some cumin and salt.
  7. Top up the pan with some water (the water must come up to the level of the CousCous) before popping the pan into the oven for approximately 50 minutes.
  8. Once the dish is out of the oven let it sit for approximately 10 minutes, then add the juice of 1-2 lemons and garnish with some chopped parsley.
  9. Serve and enjoy with family and friends!