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Bouillabaisse of Free Range Chickens Legs with Vegetable Cous Cous

For 2

2 Free Range Chicken Legs
1med onion-thinly sliced
1 head Fennel- thinly sliced
1 tsp. chopped Fennel (the top of the head will give you this)
1 tsp. chopped fresh thyme
1 pinch Saffron (or one teaspoon Turmeric)
Small glass Pernod and 1 glass white wine
225g (8 oz.)Chopped Ripe Tomatoes (blanched and skinned if possible)
4 cloves Garlic
110g (4 oz. ) Cous Cous
1 Scallion finely diced
1 Red Pepper finely diced
1 Small Courgette.finely diced

Skin the legs and divide into thighs and drumsticks.
In a large non stick pan fry the onion and fennel in a very little olive oil on a low heat until they are very soft.
Add in the herbs and the saffron (turmeric),then the tomatoes, white wine and pernod.
When this is simmering nicely put in the chicken legs and put on to your lowest heat, cover with a lid, and continue to simmer gently until the chicken is very tender and falling off the bone (about 45 mts.)
Check this from time to time and add some water or stock if it looks a little dry
Crush or finely chop the garlic and add it to the pot for the last 5 mts. This will give the dish a pungent garlic boost. If you prefer a more gentle flavour of garlic add it to the onions at the begining.
For the Cous Cous:
Blanch the pepper, scallion and courgette briefly in boiling water.
Add 125 ml (4 fl. ounces) of boiling water to the cous cous in a bowl and
Put it to one side until the water is absorbed ( 10 to 15 mts.)
Fork it over from time to time to separate the grains.
Add the blanched veg to the cous cous, season with salt and pepped and reheat in the microwave at full for 3 mts.
Serve with the chicken

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef