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Preheat oven to 200°C on fan force.
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Finely dice 1 red onion, then place it in an ovenproof pan with some olive oil on medium heat over a stove top.
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While the onion is sweating down, roughly chop 2 garlic cloves, zest 2 lemons and peel and slice 2 sweet potatoes into approximately 1cm discs, then add to the pan with the onions and cook for approximately 5 minutes.
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Then place 500g of San Remo CousCous, 150g sultanas/currants and 1L of chicken stock into the same pan as the other ingredients.
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Take the top half of a bunch of washed parsley and chop it very finely (set aside half of the chopped parsley for the garnish), before adding it to the pan and giving the CousCous a good stir around.
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Now lay 4 chicken thighs and 4 chicken drumsticks around the pan and sprinkle with some cumin and salt.
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Top up the pan with some water (the water must come up to the level of the CousCous) before popping the pan into the oven for approximately 50 minutes.
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Once the dish is out of the oven let it sit for approximately 10 minutes, then add the juice of 1-2 lemons and garnish with some chopped parsley.
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Serve and enjoy with family and friends!