Pollo al horno con ciruelas pasas y aceitunas

Ingredientes

• 2 x 1kg packs chicken legs
• 1 x 20g pack tarragon
• 200 g prunes, halved
• 1 x 400g pack echalion shallots, halved or quartered lengthways (depending on size)
• 6 garlic cloves, sliced
• 85 g pitted green olives (we used nocellara)
• 70 g capers
• 4 tbsp olive oil
• 3 tbsp sherry vinegar
• 1/2 tsp fine salt
• 300 ml white wine
• 2 tbsp runny honey
• 600 ml chicken stock
• 300 g giant couscous

Preparación

1. 1

   The day before cooking, use a sharp knife to make a few slashes in the skin of the chicken legs and set aside. Reserve 1-2 sprigs of tarragon to serve, then pick the leaves off the rest. Put all the ingredients except for the chicken, white wine and honey in a large non-metallic bowl or oven dish. Season generously with black pepper and stir well. Add the chicken legs and gently mix together, then cover and marinate in the fridge overnight (or up to 48 hours ahead). For best results, stir once or twice during this time.

2. 2

   Preheat the oven to 200°C, fan 180°C, gas 6. Line two large, lipped baking trays or roasting tins with baking paper. Divide the chicken and the marinade ingredients evenly between them, so everything sits in roughly one layer, with the chicken sitting skin-side up. Stir together the white wine and honey, then divide between the two trays, pouring it into the base of each. Roast for 50 minutes to 1 hour, swapping the trays halfway through, until the chicken is cooked through and dark golden.

3. 3

   Meanwhile, for the giant couscous, pour the stock into a saucepan and bring to the boil. Add the couscous, return to the boil, then reduce the heat to low and cover with a lid. Simmer for 10-12 minutes until tender. Drain (unless the stock has all been absorbed), then return to the pan, cover and leave to stand off the heat for 5 minutes.

4. 4

   Serve the contents of one of the trays with the couscous, sprinkled with the leaves from the reserved tarragon.