Fragrant Palestinian couscous

Name: Fragrant Palestinian couscous (Maftoul)
Yield: Serves four generously
Cuisine: Israeli
Ingredients: 2 large carrots, peeled and cut into 2cm-thick slices (320g); ½ tsp caster sugar; 1 × 400 g tin of cooked chickpeas, drained and rinsed (240 g); ½ a butternut squash (400 g), peeled, deseeded and cut into 3cm chunks; 750 ml chicken stock; 8 large cloves of garlic, sliced in half lengthways (25g); 250 g maftoul (or mograbiah or fregola, as an alternative); 2 tbsp lemon juice; 5 g parsley leaves, roughly chopped; 4 chicken legs (or supremes, if you prefer), skin on (1kg); 2 tbsp olive oil; 1½ tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; ¾ tsp ground turmeric; 2 tsp fennel seeds, slightly crushed; Salt and black pepper; 3 tbsp olive oil; 2 medium onions, each cut into 8 wedges (350g); 1 tbsp tomato purée

Maftoul

Preparation info

Serves
four
generously

Difficulty
Medium

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Maftoul is one of the key players in Palestinian cuisine. It’s the centrepiece of whatever table it arrives at, turning a family meal into a feast. It’s big on flavour, great on looks and wonderfully satisfying to eat.

Getting ahead: The chicken can be marinated a day ahead (but does not need to be).

Ingredients

Chicken

4 chicken legs (or supremes, if you prefer), skin on (1kg)
2 tbsp olive oil
1½ tsp<

Asia
Palestine
Main course
Gluten-free

Method

Preheat the oven to 200°C fan.

Place the chicken in a large bowl and add the olive oil, 1 teaspoon of salt and a good grind of black pepper. Toss to coat, then transfer to an oven di