Chicken, Apple & Raisin Tagine

Ingredients:

4 –5 pounds of chicken, cut into portions
3 tablespoons olive oil
1 large red onion, peeled and roughly chopped
1 Cup raisins
4 cloves garlic peeled and roughly chopped
2 granny smith apples, peeled, cored and roughly chopped (Quince is the preferred fruit, but apple is suitable substitute)
2 - 3 Tablespoons La Kama Spice Blend
2 tablespoons of sliced preserved lemons in lemon juice
8 saffron strands
4 oz chicken stock
8 oz red wine
Salt and freshly ground black pepper



For the Couscous:



10 oz couscous
16 oz hot vegetable or chicken stock
Salt and freshly ground black pepper



For the garnish:

1/4 Cup blanched almonds, toasted (placed in a hot oven and cooked until golden)
Bunch of flat leaf parsley



Directions:



Preheat the oven to 400ºF. Heat the olive oil in a deep saucepan. Sauté the chicken pieces in batches until brown.



Remove the chicken from the pan and place in a deep ovenproof dish. Sauté the chopped onion, garlic, La Kama spice blend for 2 minutes in the saucepan and mix with the chicken.



Add the preserved lemon, saffron, stock, wine, raisins, and chopped apples to the chicken. Season well before covering the dish and place in the pre-heated oven for 1-¼ hours.



Pour the hot stock over the couscous. Cover immediately and leave for 10 minutes and fluff up the couscous with a fork. Season with salt and freshly ground black pepper.



To serve: Place a generous helping of couscous on a warmed plate and spoon over a portion of chicken tagine. Complete with sprigs of parsley and toasted almonds.