Suitable for toddlers and adults. This dish smells and tastes great. You can add other dried fruits to the couscous, or swop prunes for dried apricots. Pimp it up with oven roasted red pepper and courgette stirred in before serving, top with toasted pine nuts and chopped parsley for a feast! Caution: Supervise toddlers eating whole nuts.
1 whole chicken cut into portions. If you are in Singapore I recommend the Sakura chicken at NTUC Finest. It’s free of hormones and barn raised, plus, for 40 cents extra you can get the pre-cut packaged Sakura chicken – saves about 10 minutes!
1 small cinnamon stick
1/2 tsp ground cloves
1 tsp ground cumin
1 tbsp finely grated ginger root
3 tbsp cooking oil
1tsp ground turmeric
pinch sea salt
8 pitted soft dried prunes halved
Approx 1 litre pre-boiled water
Approx 200g Couscous
Heat cooking oil in an extra-large saucepan, turn heat low and add spices and salt. Sizzle for 1 minute. Add and brown the chicken pieces. Add pre-boiled water and prunes. The water should almost cover the chicken parts. Cover pan and simmer for 1 hour, stirring occasionally. The chicken should be cooked and falling off the bone when ready. Add couscous and distribute around the chicken so it sinks into the stock. Simmer for 2 minutes then turn off heat and leave for 5 minutes before serving. Serve with green vegetables, or for a ‘mezze’ experience serve with cucumber and pomegranate salad, aubergine yoghurt dip and flat breads.