Ingredients:
1 tablespoon za’atar spice mix
800 g chicken thigh fillets, trimmed and halved
1 tablespoon oil
60 g butter
1 large onions, cut into wedges
1 cinnamon sticks
2 garlic cloves, crushed
2 tablespoons lemon juice
1 cup chicken stock
1/2 cup pitted prunes, halved
1 1/2 cups couscous
Directions:
Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.