Chicken with preserved lemon couscous
When you taste a new dish and think to yourself ‘holy crap that’s friggin awesome!’ you know you have a winner. This dish not only made me think it but I said it out loud, I will definitely be making it again. Enjoy.
Ingredients
Chicken
- 1 birds eye chilli (chopped finely, if you like it hotter add more)
- 1tsp finely chopped ginger
- 1 clove garlic (minced)
- 1tsp finely diced preserved lemon
- 25g butter
- 1tbls olive oil
- 2 large chicken breasts
Couscous
- 1/2 brown onion (chopped super fine)
- 2 garlic cloves (minced)
- olive oil
- 375 ml chicken stock
- salt & pepper
- 300g couscous
- 3tsp finely diced preserved lemon
- chopped parsley
Method
Chicken
Preheat oven to 160oC
On a medium heat put oil and butter in a large heavy, oven proof, frypan and allow butter to melt.
Add chilli, garlic, preserved lemon and ginger to the pan and fry for a couple minutes.
Place chicken in pan, shiny side down, and cook for 3min, baste the top of the chicken breast with the butter mixture as the chicken cooks. Turn chicken over, add 1tbls of water to the pan and place in the oven.
Cook for 20min
Couscous
Place onion and garlic into saucepan, add a touch of oil, do not colour, and make transparent.
Add stock, simmer for 3 minutes.
Bring to boil, add a little salt and pepper.
Place couscous in bowl, when stock comes to simmer pour over couscous, leave for 10 minutes to absorb.
Dice preserved lemon, add to couscous, and mix through parsley.
Once chicken is cooked, remove it from pan and allow to rest. While chicken is resting reduce the pan juices slightly.
Place couscous on plate, slice chicken and place on top of the couscous then put pan juices over chicken.
Enjoy!
