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Moroccan chicken with preserved lemons & couscous
Moroccan chicken with preserved lemons & couscous
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Marinate for at least 3 hours or overnight for maximum flavor infusion.
Ingredients:
  • 60ml (1/4 cup) fresh lemon juice
  • 57.20 gm honey
  • 2 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 2.50 gm ground cumin
  • 2.50 gm ground cinnamon
  • 1/4 tsp cayenne pepper
  • 8 large (about 220g each) single skinless chicken breast fillets
  • 8 preserved lemon wedges
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 50g (1/3 cup) slivered almonds
  • 9.20 gm olive oil
  • 1 small brown onion, halved, finely chopped
  • 1 small red chilli, deseeded, finely chopped
  • 190g (1 cup) couscous
  • 55g (1/3 cup) currants
  • 82.50 ml firmly packed fresh coriander leaves
Instructions:
  • In a big glass or ceramic bowl, mix together lemon juice, honey, garlic, turmeric, cumin, cinnamon, and cayenne pepper. Add chicken and thoroughly coat. Refrigerate for 3 hours or overnight to enhance the flavors.
  • Preheat oven to 180°C. Take chicken out of marinade, keeping the marinade aside. Put chicken and preserved lemon in a roasting pan. Roast in preheated oven for 20 minutes or until fully cooked. Move chicken and lemon to a plate. Clean the pan with a paper towel to remove any fat. Combine reserved marinade and 125ml (1/2 cup) stock in the pan. Bring to a boil over high heat. Stir and cook for 5 minutes until sauce thickens. Remove from heat.
  • Heat a frying pan over medium heat. Toast almonds for 2 minutes while stirring until golden brown.
  • In a saucepan over medium heat, warm the oil. Sauté the onion and chili for 2 minutes until soft. Pour in the rest of the stock and bring to a boil. Remove from heat and mix in the couscous. Cover and let sit for 5 minutes until liquid is absorbed. Fluff with a fork to separate the grains.
  • Combine the flavorful marinade mixture, crunchy almonds, and sweet currants with the couscous. Cook gently for 2 minutes, stirring occasionally, until the liquid is fully absorbed. Remove from heat.
  • Slice the chicken thickly against the grain. Divide couscous among plates, sprinkle with coriander, top with chicken, and serve with baked lemon.

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