Recipe courtesy of Romilly Newman
Roasted Tomato and White Bean Stewed Chicken with Apricot Pine Nut Cousous
Total:
1 hr 45 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 parsnips, chopped
  • 4 carrots, chopped
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 4 plum tomatoes
  • 3 tablespoons chopped fresh tarragon, plus more for serving
  • 2 cloves garlic, chopped
  • 4 chicken thighs and legs
  • 4 sticks celery, finely chopped
  • 1 onion, finely chopped
  • 3 tablespoons chopped fresh parsley, plus more for serving
  • 2 bay leaves
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon coriander
  • 4 cups (1 quart) chicken stock
  • 1 can white beans, drained and rinsed
Apricot Pine Nut and Mint Couscous:
  • 1 cup couscous
  • 1 1/2 cups boiling water
  • 1 cup sliced apricots
  • 1/2 cup pine nuts
  • 1 teaspoon orange zest
  • 1 teaspoon fresh mint
  • 2 tablespoons olive oil

Directions

Preheat the oven to 375 degrees F. 

Toss parsnips and 1/2 the carrots in 1 tablespoon olive, and salt and pepper to taste. Put on a roasting pan and cook in the oven for 30 minutes or until soft. Cut plum tomatoes in 1/2, lay on another roasting pan, drizzle with 1 tablespoon olive oil and then add 1 tablespoon tarragon and 1/2 teaspoon chopped garlic, salt, and pepper and cook for about 20 minutes. When vegetables are cooked set them aside to be added later. 

Season the chicken with salt and pepper. In a large pot, over medium head, add the remaining 2 tablespoons olive oil and seasoned chicken. Cook on both sides until crisp and browned, leaving any burnt bits at the bottom of the pan. Remove the chicken and set aside on a plate. 

In the same pot, add the remaining carrots, celery, onions, and salt to the pot. 

over the pot and cook for about 10 minutes. Place the chicken back into the pot on top of the vegetables and add the parsley, remaining 2 tablespoons tarragon, bay leaves, orange zest, coriander, roasted tomatoes, roasted carrots and parsnips, and 4 cups (1 quart) chicken stock. Cover the pot and cook until soft and tender, about 30 minutes. Add the rinsed white beans and cook for an additional 10 to 15 minutes. Garnish with additional parsley, tarragon, and orange zest and serve over couscous.

Apricot Pine Nut and Mint Couscous:

Put couscous in a large bowl, then add 1/2 cup boiling water and stir until couscous has absorbed the water and has gotten puffy. Repeat this procedure, adding 1/2 cups at a time, until all the water is used. Once the couscous is cooked add the apricot slices, pine nuts, orange zest, mint, and olive oil. Serve with chicken.

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