Ingredients
-
1/4
-
2
-
2
-
1
-
1
-
1
-
1/4
-
8
-
8
-
1 1/2
-
-
-
-
-
Directions
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., I had an over-abundance of lemons, so had preserved some earlier this year, but then looked for recipes where I could use these lemons. Marinating the chicken for several hours, made it very tasty and moist, and when I cooked them with the preserved lemons, I was surprised at how delicious this was! For the finicky daughter who doesn’t like couscous, I’ll probably use rice the next time., Delicious! I simplified this by making chicken for 4 but sauce for 8. I left the chicken in the oven until the last minute and made the liquid for the couscous at the same time, cutting cooking time down to 20 mins. Also I cooked the onion, then added the set aside marinade and stock used 1.25 cups stock for 1 cup couscous poured it over the couscous, fluffed it up with a fork and then stirred through the currants and the toasted almonds. The chicken came out of the over in its juices and went to the table like that – everyone served themselves and spooned the oven cooked sauce over the couscous. Yum! My only “complaint” is that I glanced at the cooking time a few hours before cooking and only realized when I went to cook that there are 3 hours not accounted for in the preparation time the marination time. So I prepped and then cooked the next day.
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Steps
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1
Done
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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. |
|
2
Done
|
Preheat the Oven to 180c. |
|
3
Done
|
Remove the Chicken from the Marinade and Reserve the Marinade. |
|
4
Done
|
Place the Chicken and the Preserved Lemon in a Roasting Pan. |
|
5
Done
|
Roast in a Preheated Oven For 20 Minutes, or Until Cooked Through. |
|
6
Done
|
Transfer the Chicken and Lemon to Serving Plate. |
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7
Done
|
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. |
|
8
Done
|
Cook, Stirring, For 5 Minutes or Until the Sauce Thickens. |
|
9
Done
|
Remove from the Heat. |
|
10
Done
|
Heat a Small Saut Pan Over a Medium Heat, Add the Almonds and Cook, Stirring, For 2 Minutes or Until Toasted. |
