Moroccan Chicken With Preserved Lemons And Couscous
One glance at the ingredients for this recipe and i knew it was, for me, a must-try recipe. i also loved the inclusion of time for marinating the chicken. marinating always makes such a difference to the end result. i'll be making this without the red chilli, but i'm well aware that many others will probably want to increase the heat. c'est la vie! i'd also prefer to serve it with a rice dish rather than couscous. i found this recipe in the latest edition - may 2005 - of the 'australian good taste' magazine.
Steps
Combine the lemon juice , honey , garlic.
Turmeric , cumin , cinnamon and cayenne pepper 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 flavours.
Preheat the oven to 180c.
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 thickens.
Remove from the heat.
Heat a small saut pan over a medium heat , add the almonds and cook , stirring , for 2 minutes or until toasted.
Heat the oil in a large saut pan over a medium heat , add the.
Ingredients
fresh lemon juice, honey, garlic cloves, ground turmeric, ground cumin, ground cinnamon, cayenne pepper, skinless chicken breasts, preserved lemons, chicken stock, slivered almonds, olive oil, yellow onion, red chile, couscous, currants, fresh coriander leaves