MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS
Steps:
- Combine all items for marinade: the lemon juice, honey, garlic. saffron, cumin, ginger, thyme, cinnamon, paprika, parsley and salt in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavors (I prefer over night). Preheat the oven to 180ºC. Remove the chicken from the marinade and reserve the marinade. Place the chicken and the preserved lemon in a roasting pan. Roast in a preheated oven for 20 minutes, or until cooked through. Transfer the chicken and lemon to serving plate. Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat. Cook, stirring, for 5 minutes or until the sauce reduces. Remove from the heat (this is the marinade mixture). Heat a small sauté pan over a medium heat, add the almonds and toast, stirring, for 2 minutes. Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened. Add the remaining stock, wine and bring to the boil. Remove from the heat. Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed. Remove from the heat. Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander or cilantro, top with chicken and serve with baked preserved lemon slices.
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Deniece Basso
[email protected]I can't wait to try this recipe!
Yakraj Akgamer
[email protected]This is the best Moroccan chicken recipe I've ever tried!
Ciani Stafford
[email protected]This dish is a bit too expensive to make on a regular basis.
Archana Kumari
[email protected]The chicken was a bit dry. I think I overcooked it.
Erica Wilson
[email protected]This recipe is a bit bland for my taste. I would add more spices next time.
Pervaiz Iqbal
[email protected]I made this dish for my picky kids and they loved it! It's a great way to get them to eat their vegetables.
Krubaill Haillamickael
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are readily available.
Calvin Washington
[email protected]I'm not a big fan of couscous, but I loved it in this dish. It was cooked perfectly and had a great texture.
Birjlal Sanjhira
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and flavorful meal.
Green Bean
[email protected]I love the unique flavor of the preserved lemons in this dish. It's a great way to add a little something extra to your chicken.
Amir Faqeer
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Saron Nelson
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Ayush GAMING
[email protected]This dish was a bit too spicy for me, but my husband loved it. He said it was the best Moroccan chicken he's ever had.
Md Naich
[email protected]This recipe was easy to follow and the end result was delicious. The chicken was moist and flavorful, and the couscous was fluffy and light. I would definitely recommend this recipe to others.
Sally Porter
[email protected]I love how this dish combines sweet and savory flavors. The chicken is perfectly seasoned, and the couscous is fluffy and flavorful. I will definitely be making this again!
Rustem Khan
[email protected]This Moroccan chicken dish was a hit with my family! The chicken was tender and flavorful, and the couscous was perfectly cooked. The preserved lemons added a unique and delicious tang to the dish.