Steps: |
| -Rinse, dry and season the chicken on a wire rack. |
| -Heat a Dutch oven or saute pan to medium high. If using a saute pan you will need to transfer everthing into a casserole dish. |
| -Add the oil and brown the chicken (in batches) skin side down first. |
| -Briefly brown the chicken on the other side and set to the side. |
| -Saute the onions, garlic and ginger slices until the onions are translucent. |
| -Add the vinegar, tomatoes, honey and turmeric; saute for two minutes. |
| -Add the stock, lemon slices and place the chicken back in the pot. |
| -Braise in the oven for one hour at 335 degrees. |
| -Meanwhile, in a small saucepan, heat the water to a boil. |
| -Once the water comes to a boil, add the Teff and the butter. Turn the heat down to low and cook for five minutes. |
| -Pour the teff (with the water) over the cous cous in a bowl. |
| -Stir and cover the bowl tightly with plastic wrap. Steam the grains for five minutes and then fluff with a fork. Season and toss with the cilantro. |
| -Divide the grains between the plates and top with the thighs and the sauce from the pan. |
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