Moroccan Chicken With Preserved Lemons And Couscous Recipes

Steps:

• Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
• Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
• Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.

Steps:

• Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
• In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
• Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.

Steps:

• Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
• In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
• Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.

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 180ºC.
• 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 sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
• Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
• Add the remaining stock and bring to the boil.
• Remove from the heat.
• Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
• Use a fork to separate the grains.
• 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.
• Remove from the heat.
• 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.

Steps:

• Combine all items for marinade: the lemon juice, honey, garlic. saffron, cumin, ginger, thyme, cinnamon, paprika, parsley and salt 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 flavors (I prefer over night). Preheat the oven to 180ºC. 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 reduces. Remove from the heat (this is the marinade mixture). Heat a small sauté pan over a medium heat, add the almonds and toast, stirring, for 2 minutes. Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened. Add the remaining stock, wine and bring to the boil. Remove from the heat. Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. 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. Remove from the heat. Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander or cilantro, top with chicken and serve with baked preserved lemon slices.

Steps:

• Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
• Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
• Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
• Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.