Braised Partridge with Sage, Saffron and Herby Couscous
By OcadoLife
Published on 01 November 2022
This Braised Partridge with Sage, Saffron and Herby Couscous from chef and author of La Vita È Dolce Letitia Clark brings a touch of the Med to your table, thanks to the warmth of saffron in the dish, and the optional almond aioli served alongside it. Letitia uses partridge here, but you could use chicken instead, if you prefer.Time and servings
1 hr 45 minsTotal time
4Servings
15 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 0.5 tsp of saffron
- 4 tbsp of olive oil
- 4 partridge breasts, skin on
- 125 ml of dry white wine (any type)
- 1 onion, sliced
- 2 garlic cloves, halved, plus 1 extra, crushed or grated
- 2 sage sprigs
- 1 bay leaf
- 1 pinch of of sugar (optional)
- 250 g of giant couscous
- 4 tbsp of extra virgin olive oil, plus extra 200ml for the aioli
- 0.5 lemon, zested and juiced, plus extra 2 tbsp juice for the aioli
- 1 handful of flat-leaf parsley, chopped, plus extra 1 tbsp to serve
- 1 pinch of chilli flakes (optional)
- 2 egg yolks
- 1 tsp of salt
- 100 ml of flavourless oil (such as groundnut)
- 60 g of roasted almonds, roughly chopped
- 80 g of green olives
- 2 tins peeled tomatoes (800g)
Method
Step 1
Put the saffron in a small bowl with 2 tbsp hot (not boiling) water; set aside. Heat 2 tbsp oil in a casserole dish with a lid. Salt the partridge and sizzle breast-side down on a medium heat for 6-8 mins, until browned. Turn and cook the other side for 3 mins. Remove and set aside.Step 2
With the casserole still over the heat, add the wine and stir well to scrape off any meaty brown bits stuck to the bottom. Pour the winey juices into a bowl; set aside.Step 3
Preheat the oven to 180°C/160°C fan/gas 4. Wipe out the casserole, heat the remaining 2 tbsp oil, then cook the onion, garlic, saffron water, sage and bay leaf for 15 mins, until the onion has softened and is beginning to colour.Step 4
Add the partridge, tomatoes, winey juices and a pinch of salt to the casserole. Cover with the lid and put in the oven for 45 mins-1 hr, until the breasts are tender, and the sauce has reduced and combined. Taste, adding a little salt and a pinch of sugar if needed.Step 5
Make the couscous as per pack instructions, until al dente. Drain and immediately add the 4 tbsp extra virgin olive oil, stirring well to prevent the grains sticking together. Add the zest and juice of ½ lemon, a handful of chopped parsley, the chilli flakes (if using) and a pinch of salt. Set aside at room temperature, until ready to serve.Step 6
If you’re making the almond aioli, whisk the egg yolks together with 1 tsp salt and the garlic in a medium bowl, then add the 200ml extra virgin olive oil and the flavourless oil a tiny bit at a time, mixing constantly. Once combined, mix in the 2 tbsp lemon juice and fold through the roasted almonds.Step 7
To finish, stir the green olives into the casserole, scatter with 1 tbsp chopped parsley and serve with the couscous and some of the almond aioli on the side, if using.