The algerian chicken

CHICKEN To ALGERIAN 09644 INGREDIENTS for 4 PEOPLE 150 g butter, 2 tablespoons of peanut oil?, a sachet of Saffron, a chicken from 1, 3 kg, 25 cl of chicken broth, 2 tablespoons liquid honey, candied lemons in brine 2, 150 g of cherries in vinegar, 300 g of pre-cooked couscous, a black tea bag 125 g raisins, 125 g of pine nuts, 100 g candied orange peel, salt, black pepper.

Preheat oven to 200° Mix 75 g of butter and oil, 1/2 teaspoon of black pepper, a pinch of salt and saffron; brush this mixture with the chicken and place it on a baking dish from the oven.

Add the broth and cook for 45 minutes in the oven, flooding on a regular basis.

Spread honey with a brush on chicken and continue cooking for another 25 minutes in the oven.

Distributed lemons and cherries around the chicken, then finish cooking for another 10 minutes.

Pour the flour into a large bowl and pour over 40 cl of boiling salted water; cover and let stand for 20 minutes, then, using a fork, divide the beans to remove any lumps.

Leave to infuse the tea in 20 cl of boiling water, soak the raisins and allow to swell for 20 minutes.

You toast pine nuts for a minute in a nonstick pan; check out the cherries and lemons, then cut them into wedges.

Drain the raisins and chopped candied orange zest.

In a saucepan, then finding the semolina for 5 minutes at Campfire dessert in the rest of the butter, add the raisins, pine nuts, orange zest and continue cooking for another 5 minutes over medium heat.

Cut the chicken into pieces, deliver on semolina with candied fruits and presented the sauce separately.

Served hot.