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  • Country Homes & Interiors

    Cold COMFORT

    Oct 01, 2020 4 minutes

    MARSALA CHICKEN WITH ROASTED GARLIC, RAISINS & ALMONDS

    Couscous is given the Sicilian touch with pan-fried chicken cooked with Marsala. And here’s the trick: couscous likes a sauce. Never serve it plain as pebbledash. You could use chicken breasts for this recipe, but I find bone-in thighs or legs are more flavoursome.

    SERVES 4

    8 skin-on, bone-in chicken thighs
    50g flaked almonds
    4tbsp 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
    50g raisins, soaked in warm water for at least
    5 mins, then drained
    200g couscous
    ½tsp salt, plus more to season
    Freshly ground black pepper
    1 small bunch of flat-leaf parsley, leaves picked and roughly chopped, to

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