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.
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
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.
Serve : Protein 20 g; Fat 13 g; Carbohydrate 30 g; Dietary Fibre 3.5 g;
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