Chicken with Preserved Lemons and Couscous Recipe



Chicken with Preserved Lemons and Couscous Recipes

Ingredients :

1.5 tbsp olive oil

2 onions, sliced

1 clove garlic, crushed

1 tsp ground cinnamon

2 tsp chopped fresh ginger

pinch of saffron threads

8 chicken drumsticks, skin removed

1 cup (185g / 6 oz) couscous

1 preserved lemon

1/2 cup (25g / 3/4 oz) chopped fresh coriander

Method :

Heat 1 tbsp of the oil in a frying pan, add the onion and garlic, cover and cook over low heat for 10 minutes, stirring occasionally. Add the cinnamon and ginger, season with pepper and stir. Put the saffron in a bowl with 1 tbsp boiling water. Add the chicken to the pan, stir gently and cook until just brown. Add 1 cup (250ml / 8 fl oz) water and the saffron with its liquid, cover and simmer for 20 minutes, or until the chicken is tender.

Place the couscous in a fine sieve and run cold water through it for a few minutes. Transfer to a bowl, sprinkle 1 cup (250ml / 8 fl oz) boiling water over it and stand for 10 minutes. Sprinkle with the remaining oil and fluff up with a fork. Rinse the preserved lemon to remove excess salt and discard the flesh. Slice the rind finely and add to the chicken just before serving. Place the chicken on top of the couscous and sprinkle with coriander.

a) This is a lovely way to cook chicken. Preserved lemon are available from delicatessens and specialty food stores, but are also easy to make.

b) To make preserved lemons, wash them, then cut from top to bottom, without cutting right through. Cut around the middle to make 4 sections joined at the bottom. Sprinkle the cut surfaces with salt. Put in a sterilized jar and cover with lemon juice. Cover and leave for 6 weeks. Rinse before using.

Nutrition Per Serve : Protein 20 g; Fat 13 g; Carbohydrate 30 g; Dietary Fibre 3.5 g; 1290 kJ (310 cal)

Serves 6


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