- Step 1
Combine all ingredients for the marinade. Place chicken in a clean plastic bag with marinade. Place pieces of cinnamon in bird cavities or if using chicken pieces mix through marinade. Seal and chill 12-24 hours.
- Step 2
Heat oven to 200C / 400F. Place drained chicken in a roasting dish in a single layer. Heat marinade with garlic, tomatoes, stock, saffron and apricots or prunes. Pour over chicken and bake 30-40 minutes or until cooked through and golden. Brush melted honey over birds in last 5 minutes of cooking to glaze. While chicken cooks prepare the couscous.
- Step 3
Just before serving, drop beans into a pot of boiling water and cook 2 minutes.
- Step 4
To serve, place couscous on serving plates or one large platter, put beans and capsicums on top with chicken, spoon over any sauce and scatter over coriander or mint. Serve at once.
ANNABEL'S TIP: You could also use any bone-in chicken cut in this succulent dish. Reduce the cooking time by 5-10 minutes for half poussins, chicken pieces or breasts.
Cooking to Impress - 2003, Page 84 Recipe by Annabel Langbein
Copyright, Annabel Langbein Media. NOT FOR DISTRIBUTION.