Moroccan Chicken With Preserved Lemons and Couscous
Write a review
Print
Ingredients
  1. 1/8 cup Sue BeeĀ® Honey
  2. 1/4 cup fresh lemon juice
  3. 1/3 cup currant
  4. 1 cup couscous
  5. 1 small red chile
  6. 1 small yellow onion
  7. 2 teaspoons olive oil
  8. 1/3 cup slivered almond
  9. 1 1/2 cups chicken stock
  10. 8 wedges preserved lemons
  11. 8 large skinless chicken breasts
  12. 1/4 teaspoon cayenne pepper
  13. 1 teaspoon ground cinnamon
  14. 1 teaspoon ground cumin
  15. 1 teaspoon ground turmeric
  16. 2 garlic cloves
  17. 1/3 cup fresh coriander leaves
Instructions
  1. Combine the Sue Bee Honey, lemon juice, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish.
  2. Add the chicken and turn over so that it is thoroughly coated with the marinade.
  3. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavors.
  4. Preheat the oven to 350 F.
  5. Remove the chicken from the marinade and reserve the marinade.
  6. Place the chicken and the preserved lemon in a roasting pan.
  7. Roast in a preheated oven for 20 minutes, or until cooked through.
  8. Transfer the chicken and lemon to serving plate.
  9. 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.
  10. Cook, stirring, for 5 minutes or until the sauce thickens.
  11. Remove from the heat.
  12. Heat a small saute pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
  13. Heat the oil in a large saute pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
  14. Add the remaining stock and bring to the boil.
  15. Remove from the heat.
  16. Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
  17. Use a fork to separate the grains.
  18. 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.
  19. Remove from the heat.
  20. Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.
Sue Bee Honey http://suebee.com/