Susan adapted this recipe from Sheila Lukins All Around the World Cookbook (Workman Publishing Company, 1994). Pierre recommends serving this with a Bordeaux blend to complement the fruitiness of the dish: Try the 1999 Chãteau Musar, Lebanon (retails for about $20).
Serves 4 to 6
- 1 whole 3-pound chicken, cut into 8 pieces
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 1 medium onion, coarsely chopped
- 4 garlic cloves, minced
- 3/4 cup chopped fresh mint leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1 cup dried, imported (for more flavor) apricots, halved
- 3/4 cup dried prunes, halved
- 4 cups chicken broth
- 6 medium carrots, peeled, halved lengthwise, cut into 2-inch lengths
- 5 cups cooked couscous (or rice)
1. Rinse the chicken well, and pat dry.
2. In a large mixing bowl, stir the olive oil, orange juice, onion, garlic, 1/2 cup of the mint, cinnamon, cardamom, and cumin. Add the apricots, prunes, and chicken. Toss all ingredients, rubbing the chicken pieces thoroughly with the marinade. Cover and let stand at room temperature for 2 hours, or in the refrigerator overnight.
3. Place the chicken and marinade in a heavy pot and add broth. Bring to a boil over medium-high heat. Reduce and simmer, partially covered, for 20 minutes, stirring occasionally. Add the carrots and simmer, covered, about 40 minutes, until the chicken is tender and cooked through.
4. Serve in shallow bowls over couscous, and garnish with remaining 1/4 cup chopped mint.
This recipe was originally published with the article, Inside a Pro’s Wine Cellar.
