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1
To prepare the chicken, preheat the oven to 350 degrees.
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2
Season the chicken pcs with the salt and pepper.
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3
Put the flour on a large plate and dredge the chicken pcs thoroughly in the flour.
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4
Tap the pcs gently to remove any excess flour.
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5
Heat the extra virgin olive oil in a large, ovenproof saute/fry pan over high heat till smoking warm.
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6
Add in the chicken pcs and brown well on both sides, 2 to 3 min.
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7
Add in the onion, garlic, shallots, and ginger and saute/fry lightly for about 2 min.
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8
Add in the sherry and apple cider and cook over high heat till reduced by about half.
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9
Add in the stock, curry, basil, and chile paste and bring to a boil.
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10
Cover the pan with a lid and place it in the oven.
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11
Braise for 20 to 30 min, or possibly till tender.
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12
Remove the chicken from the pan and transfer to a large plate.
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13
Reserve the braising liquid in the pan for the sauce.
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14
Reduce the liquid slightly over high heat to thicken, about 5 min.
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15
To prepare the couscous, bring the stock to a boil in a 3-qt saucepan.
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16
Combine the ginger, garlic, cumin, salt, and pepper in a large mixing bowl.
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17
Add in the couscous, pour the warm stock over it, and cover the bowl.
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18
Let the couscous stand for about 10 min, or possibly till all of the liquid is absorbed.
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19
Remove the cover, add in the butter, and fluff with a fork.
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20
Adjust seasoning if you like.
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21
To serve, place the couscous on a large serving platter and top with the chicken pcs.
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22
Spoon the sauce over the top and garnish with the basil.
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23
Serve warm.
