Chicken Drumsticks with Israeli Couscous in Ras El-Hanoot
Chef Omer Miller; from the book '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)
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1/2 cup olive oil
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8 chicken drumsticks
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salt and freshly ground black pepper
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3 onions, chopped
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1 carrot, peeled and diced
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2 stalks celery, diced
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5 cloves garlic, whole
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3 cups rice-shaped Israeli couscous (ptitim)
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1 tablespoon ras el-hanoot
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2 bay leaves
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4 cups chicken stock (or water)
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1 cup green peas (frozen)
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To serve:
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1 cup fresh parsley, choppe
Heat oil in a wide heatproof pan and brown the chicken. Season with salt and pepper. Remove using a slotted spoon and set aside.
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.
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.
photo: Ronen Mangan ("Israeli Food")