How to make it

  • Preheat the oven to 160ºC.
  • Heat the butter in a frying pan, brown the chicken portions and transfer into a casserole dish.
  • Add the onions to the pan and cook until they have become golden in colour. Add the bay leaf, thyme, cinnamon stick and cardamoms to the pan and toss over the heat until fragrant.
  • Add the brandy and flambé carefully. Then add the raisins, pear, orange zest, wine, first measure of stock and honey. Once heated pour over the chicken and cover.
  • Cook in the preheated oven for 1¼ hours or until the chicken is tender.
  • Put the couscous in a large bowl and pour over the remaining hot stock and stand for 10 minutes until the couscous has absorbed all the liquid. Fluff with a fork and add the remaining ingredients. Season with salt and pepper.

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    " It was excellent "
    kahlee ate it and said...
    Omg your recipes are making me hungry
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