Chicken Drumsticks with Israeli Couscous in Ras El-Hanoot
Chef Omer Miller, "Israeli Cooking"

Chicken, the local meat of choice, paired with Israeli couscous (ptitim) and perfumed with famous Moroccan spice mix. New Israeli cuisine in a nutshell.
 
Ingredients (serves 6)

• 1/2 cup olive oil
• 8 chicken drumsticks
• salt and freshly ground black pepper
• 3 onions, chopped
• 1 carrot, peeled and diced
• 2 stalks celery, diced
• 5 cloves garlic, whole
• 3 cups rice-shaped Israeli couscous (ptitim)
• 1 tablespoon ras el-hanoot
• 2 bay leaves
• 4 cups chicken stock (or water)
• 1 cup green peas (frozen)
• To serve:
• 1 cup fresh parsley, chopped
   

1. Heat oil in a wide heatproof pan and brown the chicken. Season with salt and pepper. Remove using a slotted spoon and set aside.
2. Add carrots, onions and celery stalks and fry for 10 minutes until onions are deep golden. Add ptitim, ras el-hanoot and bay leaves and sauté for 2 minutes.
3. Return the chicken to the pot, mix gently and pour in stock (or water) to cover. Bring to a boil, lower the heat to minimum and cook covered for 45 minutes. Add peas, stir and cook for 10 more minutes. Sprinkle with parsley and serve. 
   
   
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