Chicken with plum sauce, cinnamon and almonds
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
- Chicken legs 4/5 Onion 1
- Extra virgin olive oil 20 gr
- Broth 250 ml
- Marsala (sweet wine) or any white wine 125 ml
- Minced herbs (parsley, rosemary, thyme) 15 gr
- Salt and pepper to taste
- Plum smoothie 1 pouch
Cous cous ingredients
- Pre-cooked Cous cous 250 gr
- Broth 250 ml
- Extra virgin olive oil 2 tbsp
- Toasted almonds 80 gr
- Salt and minced herbs to taste
Sauce ingredients
- Plum smoothie 2 pouches
- Onion 1 big
- Extra virgin olive oil 3 tbsp
- Cinnamon 1 tsp
- Nutmeg to taste
- Broth 125 ml
- Salt to taste
