Chicken (or Lamb) CousCous with Dried Fruits © ejmorris 2000, 2002, 2008

revised April 2008

Ingredients

• 2 Tbsp veg oil
• 1 inch stick cinnamon
• 1 whole dry chilli
• 1 inch piece ginger, chopped finely
• 1 tsp crushed cumin seed
• 1 tsp crushed coriander seed
• 4 skinless chicken thighs (or boneless lamb, chopped in 1 inch cubes)
• 1 large onion, chopped
• 2-3 cloves garlic, chopped coarsely
• water to cover
• 1 tsp salt
• 4 dried apricots
• 4 pitted prunes
• 1 lemon, juice and thinly pared rind
• 1 Tbsp clear honey

Preparation

1. Heat oil in large casserole (we use our wok), add chilli and cook until "blackened" (very dark brown).
   
   
2. Add onion and garlic sauté til soft and lightly coloured.
   
   
3. Add the cinnamon, ginger, cumin and coriander and stir around for 1 minute.
   
   
4. Add the meat and fry over a moderate heat for 5-6 minutes, turning from time to time, until browned on all sides. Add enough water to cover. Cook for 1 hour.
   
   
5. Add the apricots, prunes, lemon rind, lemon juice and honey and stir well to mix. Cover and simmer to warm.
   
   
6. Serve straight from the casserole on steamed couscous. (also good with rice)

Adapted from A Culinary Guide to Herbs, Spices and Flavourings by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson, Octopus Books © 1984 +--http://etherwork.net/recipes/-------------------------------+