Pheasant with couscous

  • Serves 4
  • 4 pheasant breasts
  • The marinade
  • 2 cloves of garlic crushed
  • 4 cloves
  • 1/2 teaspoon of ground allspice
  • 1/2 teaspoon of ground cumin
  • 1 dessert spoon of very finely chopped fresh ginger
  • 1 teaspoon of sumac
  • Zest and juice of 1 lemon
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of mild chilli powder
  • 1 teaspoon of honey
  • The sauce
  • 1 tablespoon of olive oil
  • 2 small red onions finely sliced
  • 1/2 butternut squash, peeled and cut into slices
  • 5 medjool dates pitted and halved and 5 apricots halved
  • 400 ml chicken stock
  • 4 large tomatoes cored skinned an pips removed - or a tin of tomatoes
  • Couscous
  • 300g giant couscous
  • 500 ml chicken stock
  • 4 spring onions finely sliced
  • A small handful of fresh basil chopped
  • A small handful of coriander chopped
  • A handful of fresh parsley chopped. Save half to garnish the peasant.
  • Place the pheasant breasts in a ceramic bowl. Mix the marinade ingredients together and pour over the beasts, mixing everything together. Leave in a cool place to infuse for up to 2 hours.
  • Heat the oven to 160c
  • Add a further tablespoon of olive oil to a frying pan and when it is hot add the pheasant breasts and sear for about one minute on each side.
  • Remove the breasts and place in an overproof pan with a lid and pour the marinade on top.
  • Turn the temperature of the frying pan down slightly, wipe clean, add more olive oil and heat again, add the sliced red onion and fry until soft. Add the butternut squash and continue to stir for 3 m
  • Put the butternut squash and onions in the ovenproof dish with the breasts. Add the stock, tomatoes, dates and apricots.
  • Stir the ingredients together and bring to the boil. Turn down the temperature and simmer for 10 minutes then place the lid on and put in the lower oven for 1 hour.
  • Meanwhile put 500 ml of chicken stock into a pan and heat through until gently bubbling.
  • Add the couscous and continue to simmer for 8 minutes.
  • Drain through a sieve and keep the couscous in a warm place.
  • After 1 hour take the pan out of the oven, remove the pheasant breasts, put the rest of the ingredients into a warmed low-sided presentation bowl and position the pheasant breasts on top.
  • Sprinkle with chopped fresh parsley
  • Just before serving fluff the couscous up with a fork and stir the spring onions and herbs through it. Present the couscous in a bowl, alongside the pheasant dish