North African Chicken With Almond Raisin Couscous And Chutne

Directions

1. To make the Mint Chutney: If you're using cumin seeds, spread them in a pie plate and toast them at 350 degrees till fragrant, about 5 min. Grind them in a spice grinder, then combine them in a blender with the onion, jalapeno, lemon juice, garlic, cilantro, mint and salt, adding sufficient water while whirring the blender to make a smooth, thick paste. (If using cumin pwdr, combine it in a blender with the other ingredients as directed.) Use as needed, storing the remainder in refrigerator for future use. (Makes 3/4 c.)
2. To make the Almond-Raisin Couscous: Heat the oven to 350 degrees. Combine the chicken broth, shallot, curry pwdr and dark and golden brown raisins in a saucepan. Bring to a boil. Place the couscous in mixing bowl and cover it with the broth mix. Cover the bowl tightly with plastic wrap and let it stand 10 min. Meanwhile, spread the almonds on a baking sheet and toast them till lightly browned, 5 min. Uncover the couscous and stir in the oil, almonds and green onions. Serve hot or possibly at room temperature. (Makes 7 c.)
3. To make the Chicken: Heat the oven to 350 degrees. Split the chickens into half to make 6 halves. Remove the back bones. Mix the flour with the salt and pepper in a shallow plate. Dredge the chicken in the flour mix to coat it well, then shake off any excess flour.
4. Heat the oil over high heat in a deep roasting pan. Fry the chicken in a single layer, skin-side down, being careful to avoid oil splatters. Reduce the heat to medium and cook till the chicken is golden on one side, 8 min. Turn and brown the other side, 8 min. Do this in batches, if necessary.
5. Remove the chicken from the pan and throw away all but 2 Tbsp. of oil. Add in the onion, celery, carrot and garlic and cook till the vegetables are browned and slightly soft, stirring occasionally, about 5 min.
6. Add in the curry pwdr, coriander, cumin, achiote paste and tomato paste and cook till the spices become fragrant, about 3 min. Add in the red wine, scraping the bottom of the pan to remove any brown bits. Continue to cook till wine is reduced by half, about 5 min.
7. Add in the honey, 1/4 c. of the apricots, the thyme, bay leaf, cinnamon stick, 1/4 c. olives and the saffron. Place the chicken, skin-side up, over the vegetables in the pan and press down to nestle among the vegetables. Add in the chicken stock and sufficient cool water to just cover the chicken. Bring the liquid to a boil over high heat. Cover the pan with foil and bake the chicken 1 hour. Remove the foil and continue cooking till the chicken is golden and the liquid has been reduced by half, another 30 min.
8. Remove the chicken, cover it with foil and keep hot. Strain the braising liquid into a smaller saucepan. Add in the remaining 1/4 c. apricots, 1/4 c. olives and dark and golden brown raisins to the strained liquid. Bring the liquid to a boil and simmer till the sauce is thick sufficient to coat a metal spoon, 30 min.
9. To serve, spoon 1 c. of Almond-Raisin Couscous into the center of a plate. Top it with a chicken half. (Some of the chicken may fall apart into pcs, but which's OK.) Spoon 1 to 2 Tbsp. of Mint Chutney on top and around the chicken.
10. This recipe yields 6 servings.