Chicken with Caraway Couscous

Name: Chicken with Caraway Couscous
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4
Ingredients: 4 chicken legs, about 1 kg/2 lb 4 oz 1 cinnamon stick; 2 tsp caraway seeds; 250 g/9 oz/1¼ cups dried chickpeas, soaked overnight and cooked or 500 g/1 lb 2 oz/2½ cups canned chickpeas, drained and rinsed; 200 g/7 oz baby pearl onions, peeled; 75 g/2½ oz/5 tbsp salted butter; 1½ tsp ground allspice; 1 bay leaf; 200 g/7 oz/1 cup moghrabieh or Italian fregola; 2 tbsp plain/all-purpose flour; 4 tbsp verjuice, or lime juice to taste; sea salt and freshly ground black pepper; 2 handfuls of baby spinach leaves, to serve (optional)

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Using verjuice and fresh spinach isn’t traditional in this dish but it bellows for a bit of greeny goodness. The pearl form of couscous used here is known as moghrabieh (meaning from the maghreb) and was brought to the Middle East by the North Africans.

Ingredients

200 g/7 oz/1 cup moghrabieh or Italian fregola
4

Main course
Spicy

Method

Put the moghrabieh in a heatproof bowl, pour over 250 ml/9 fl oz/generous 1 cup boiling