Stewed sweet chicken with almonds and couscous

Name: stewed sweet chicken with almonds and couscous
Total time: 20 min
Yield: 4
Ingredients: 1 fresh ginger; 2 clove garlic; 1 lemon; 4 tablespoon olive oil; 3 tablespoon honey; mespoint saffron; 750 gram chicken bolt; 750 gram chicken carbonade; 300 gram dried apricots; 50 gram shaved almonds; 250 gram couscous; 2 tablespoon butter

Ingredients

Directions

Preheat the oven to 180 ° C. Rub the ginger and garlic with lemon juice, oil, honey, saffron and a little salt and pepper into a paste.
Rub the pieces of chicken with them and place them in an oven dish. Put the apricots around and pour a cup of water.
Cover the dish with aluminum foil or a lid. Cook the chicken in the oven for about 40 minutes, remove the foil from the dish and heat uncovered for another 15 minutes in the oven.
Roast the almonds in a dry frying pan.
Prepare the couscous according to the instructions on the package. Stir in the butter with a fork or clean fingers and keep the couscous warm.
Serve the chicken with the sweet gravy and couscous on scales separately and sprinkle with almonds. Delicious with steamed zucchini or carrot.