Cold COMFORT
MARSALA CHICKEN WITH ROASTED GARLIC, RAISINS & ALMONDS
Couscous is given the Sicilian touch with pan-fried chicken cooked with Marsala. And here’s the trick: couscous likes a sauce. Never serve it plain as pebbledash. You could use chicken breasts for this recipe, but I find bone-in thighs or legs are more flavoursome.
SERVES 4
8 skin-on, bone-in chicken thighs
50g flaked almonds
4tbsp olive oil
1 whole garlic bulb, cloves separated and unpeeled
150ml Marsala (or use medium sherry)
400ml boiling chicken stock or water
2 bay leaves, scrunched
50g raisins, soaked in warm water for at least
5 mins, then drained
200g couscous
½tsp salt, plus more to season
Freshly ground black pepper
1 small bunch of flat-leaf parsley, leaves picked and roughly chopped, to
