She’s gonna be swooning! Lemony Moroccan Chicken with Couscous is on the menu tonight, prepared her way, of course The fragrant spices, caramelised lemons, and juicy chicken are a guaranteed crowd-pleaser. Plus, the fluffy couscous is the perfect partner in crime.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of My Recipes with Chicken.
Lemony Moroccan Chicken with Couscous
Servings: 4 People
Ingredients
- 4 Chicken Fillets , skinless, cut in 3-4 pieces depending on their size
- 2 Preserved Lemons , cut in small cubes
- 1 Lemon , sliced
- ½ cup Prunes
- ⅓ cup Kalamata Olives
- 1 Onion , finely chopped
- 2 Cloves Garlic , minced with a garlic press tool
- 30 ml Lemon Juice
- 1 tsp Sweet Chili Flakes , not smoked, ground
- 1 tsp Smoked Paprika
- ½ tsp Cumin
- ½ tsp Turmeric
- 1 tsp Dry Ginger , powder
- Pinch of Dry Cinnamon
- Pinch of Saffron , diluted in 50ml of warm Water
- 100 ml Warm Water
- 2 tbsp Fresh Parsley , leaves picked and chopped
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
For the Couscous:
- 300 g Couscous
- 550 ml Warm Water
- Pinch of Saffron
- 1 tsp Dry Coriander
- 60 ml Lemon Juice
- 1 cup Fresh Coriander , finely chopped
- 4 Scallions , white and green parts, finely sliced
- 2 tbsp Vinaigrette Dressing with added Dijon mustard
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground White Pepper
Instructions
- Take a non-stick frying or sauteing pan and place on medium heat. A minute later drizzle 1 tbsp of oil and add the lemon slices. Cook until caramelised, remove from the pan and keep aside.
- In the same pan add another tbsp of oil on high heat and a minute later add the chicken pieces. Cook on both sides aiming for a bit of char on them. Remove from the pan and keep aside.
- Once again in the same pan add the remaining 2 tbsp of oil on medium/low heat and drop in the onions. Sauté for about 4’ and then add the garlic along with the sweet chili flakes, smoked paprika, cumin, turmeric, dry ginger and the dry cinnamon. Cook for a further minute and then add the saffron water along with the warm water and the prunes. Immediately add the chicken pieces, toss so that they are well coated and simmer with the lid on for 18’. Halfway through open the lid, turn the chicken pieces on their other side and add the preserved lemons and the olive.
- In the meantime, we prepare the couscous by adding into a large bowl the warm water along with the saffron, salt, coriander and pepper. Stir well and pour the lemon juice. Stir well, add the couscous and cover with cling film. Allow to absorb the water for 15’, uncover and add the scallions, coriander along with the vinaigrette and mix well.
- Serve the couscous, add on top the chicken pieces, sprinkle the parsley and add on the side the caramelised lemons.
