Instructions: To prepare the chicken, preheat the oven to 350 degrees. Season the chicken pieces with the salt and pepper. Put the flour on a large plate and dredge the chicken pieces thoroughly in the flour. Tap the pieces gently to remove any excess flour. Heat the olive oil in a large, ovenproof saute pan over high heat until smoking hot. Add the chicken pieces and brown well on both sides, 2 to 3 minutes. Add the onion, garlic, shallots, and ginger and saute lightly for about 2 minutes. Add the sherry and apple cider and cook over high heat until reduced by about half. Add the stock, curry, basil, and chile paste and bring to a boil. Cover the pan with a lid and place it in the oven. Braise for 20 to 30 minutes, or until tender.

Remove the chicken from the pan and transfer to a large plate.

Reserve the braising liquid in the pan for the sauce. Reduce the liquid slightly over high heat to thicken, about 5 minutes.

To prepare the couscous, bring the stock to a boil in a 3-quart saucepan. Combine the ginger, garlic, cumin, salt, and pepper in a large mixing bowl. Add the couscous, pour the hot stock over it, and cover the bowl. Let the couscous stand for about 10 minutes, or until all of the liquid is absorbed. Remove the cover, add the butter, and fluff with a fork. Adjust seasoning if desired.

To serve, place the couscous on a large serving platter and top with the chicken pieces. Spoon the sauce over the top and garnish with the basil. Serve hot.

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