Cinnamon Chicken with Couscous and Dried Fruit

When I first set out to try this recipe, my husband looked at me quizzically and asked if I had actually said “Cinnamon Chicken.” He seemed puzzled, as though the concoction of spicy cinnamon on meat was something forbidden. In Mediterranean cultures, spices that we associate with the fragrance of baked goods are used to flavor to meats and grains. The combination is delicious and quite unexpected.

I found this recipe in Bon Appétit.  The combination of ginger and cinnamon with the chicken created this beautiful, fragrant golden chicken skin and the meat was lightly perfumed from the hint of these exotic spices.

The couscous was simply divine and the perfect accompaniment to the cinnamon chicken. The fresh mint, prunes and apricots lent a spicy yet hearty tang to the meal.

I placed a bed of fresh arugula on the plate, topped it with roasted sliced fennel, barely sautéed fresh corn, couscous and then the delectable chicken.  I actually thought it was one of my prettiest food presentations to date.

Cinnamon Chicken with Couscous and Dried Fruit

Bon Appétit | December 2005

4 whole chicken legs (about 3 pounds), cut into leg and thigh pieces
2 teaspoons ground cinnamon, divided
1 teaspoon ground ginger, divided
1 tablespoon olive oil
1 cup chopped onion
3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
1 14-ounce can low-salt chicken broth
1 cup couscous
2 teaspoons finely chopped fresh mint, divided

Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.

Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.

Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.

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One response to this post.

  1. Hello will try this for sure 🙂 thanks for a wonderful chicken recipe

    Reply

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