Crowd pleasers

MARSALA CHICKEN WITH ROASTED GARLIC, RAISINS & ALMONDS

Originating from north-west Africa, specifically the Maghreb region, couscous is here given the Sicilian touch with pan-fried chicken cooked with Marsala. Couscous likes a sauce, and make sure it is a delicious one. You could use chicken breasts for this recipe, but I find bone-in thighs or legs to be the better cut to cook – more juicy and flavoursome.

SERVES 4

• 8 skin-on, bone-in chicken thighs (or use breasts)
• 50g flaked almonds
• 4 tbsp olive oil
• 1 whole garlic bulb, cloves separated and unpeeled
• 150ml Marsala (or use medium sherry)
• 400ml boiling chicken stock or water
• 2 bay leaves, scrunched up a little
• 50g raisins, soaked in warm water for at least 5 minutes, then drained
• 200g couscous
• ½ tsp salt, plus more to season
• Freshly ground black pepper
• 1 small bunch of flat-leaf parsley, leaves picked and roughly chopped, to serve

1. Dry-roast the almonds in a large saucepan or casserole dish over a moderate heat for 2 minutes, until golden. Remove from the pan and put to one side to cool.

Season the chicken all over with salt