TROPICAL CHICKEN WITH LIME AND CORIANDER COUSCOUS

1 whole chicken, or pieces on the bone
2 onions, chopped
½ pineapple, chopped up in chunks
2 cm piece fresh ginger grated (approx 10 ml)
250 ml Pina Colada (pineapple and coconut flavoured) wine cooler
10 ml Chinese 5 spice mix
5 ml turmeric
big pinch of dried chilli flakes
2,5 ml sumac
30 ml red wine vinegar
oil
250 ml chicken stock
20 ml corn starch mixed in about 50 ml water
250 ml dry flavoured couscous made as per packet instructions with hot chicken stock instead of hot water

Fry onions in oil in pressure cooker for a few minutes. Add the chicken and fry all over. Add the pineapple, ginger, spices and the Pina Colada. Allow for cook on high heat for a few minutes to reduce the liquid a bit.
Add the red wine vinegar and chicken stock and steam under pressure for 25 minutes.
Allow the pressure to be released. Remove the chicken carefully and place in a plate to be cut into pieces.
Stir the corn starch into the liquid in the pot and allow to thicken up a bit.
Serve with the flavoured couscous.

Recipe and photo: Elsabie Templeton