Whole spices of cardamom and cinnamon partnered with bay and thyme have studded this honey and Brandy sweetened chicken casserole. Serve it with pistachio and orange couscous for a truly delicious meal.

Ingredients

• 25 grams butter
• 2 onions, peeled and quartered
• 1 large chicken (1.8kg) or 8 pieces chicken
• 1 bay leaf
• 1 tsp fresh thyme
• 1 cinnamon stick
• 1 tblsp whole cardamoms
• ½ cup raisins
• 2 pears, peeled, cored and quartered
• 1 grated orange rind
• 1 cup chardonnay
• 1 cup chicken stock
• 1 tblsp honey
• ½ cup pistachio nuts

Method

1. Joint the chicken into 8 pieces.
2. Heat the butter in a frying pan and brown the chicken on all sides and then transfer to a casserole.
3. Add the onions to the pan and cook until they have become golden in colour. Add the bay leaf, thyme, cinnamon stick and cardamoms to the pan and toss over the heat until the pan smells fragrant.
4. Add the raisins, pear, orange zest, wine, stock and honey. Once heated, pour over the chicken and cover.
5. Bake at 160°C for 1-1¼ hours until the chicken is tender. Add the pistachio nuts before serving over couscous.

Cooks Tips

When flambing Brandy or any other alcohol, always have your arm wrapped in a towel and a lid at hand in case of emergency.