Chicken with plum sauce, cinnamon and almonds
Preparation
65 min
Difficulty
Intermediate
Servings
4
Preparation
Chicken:
- Pour the oil in a pot, add the minced onion and let it stew for a few minutes. Add the chicken legs, roast them thoroughly on all sides, add the wine and let it evaporate, than salt and pepper to taste.
- Pour in a few spoons of plum smoothie and a ladleful of broth.
- Cover the pot and let it cook for 30 minutes on a medioum flame.
Plum sauce:
- Slice the onion, stew it a saucepan with the oil and -when it gets a golden colour- add the plum smoothie and a bit of broth.
- Cook for 10 minutes. Then salt and season it with the cinnamon and the nutmeg.
Cous cous:
- Bring to the boil the broth in a large pot, season with salt and a little oil. Add the cous cous, cover it and wait 3 minutes. Then pour it out of the pot and stir with a fork.
- Season it with the oil, the minced herbs and the toasted almonds.
Serve the cous cous on a plate, add the hot chicken and top with the plum sauce.
Ingredients
For Chicken preparation
- 4/5 Chicken legs
- 1 Onion
- 20 ml (1 1/2 tablespoons) of Extra virgin olive oil
- 250 ml (1 cup) of Broth
- 125 ml (1/2 cup) of Marsala (sweet wine) or any white wine
- 15 gr (1 tablespoon) of Minced herbs (parsley, rosemary, thyme)
- Salt and pepper to taste
- 120 gr (1 smoothie) of Plum smoothie
Cous cous ingredients
- 250 gr (1 1/4 cups) of Pre-cooked Cous cous
- 250 ml (1 cup) of Broth
- 2 tablespoons of Extra virgin olive oil
- 80 gr (1/2 cup) of Toasted almonds
- Salt and minced herbs to taste
Sauce ingredients
- 240 gr (2 smoothies) of Plum smoothie
- 1 Onion
- 3 tablespoons of Extra virgin olive oil
- 1 teaspoon of Cinnamon
- Nutmeg to taste
- 125 ml (1/2 cup) of Broth
- Salt
