accomplishedI cut the chicken into largish lumps, dipped them in milk and dumped them into a floury mix of plain flour, black pepper, salt and a seasoning that contained paprika, pepper, garlic, and onion. When the lumps were well caked up and baked them in dish with a little extra-virgin olive oil, in the oven at 200C for 40 minutes, until they were golden brown.
Then I made the cous-cous, and threw in some diced onion, red peppers and fennel and fried it up in a in a pan.
This is not bloke cooking. I have failed.
