Couscous with chicken and pickled lemon


Couscous with chicken and pickled lemon

This recipe of couscous with chicken and pickled lemon is easier than it looks.

You can buy the lemons pickled in a Moroccan shop or at the market. But it is easy to make your own.

Check out the recipe "lemon confit with salt"





For the sauce

Fry the chicken legs in the olive oil until they have a crispy crust.

Remove the chicken legs from the pan and fry the chopped onions until glazy.

Put the chicken back in the pan and add the lemon juice and a little water.

Put the lid on the pan and simmer on a low heat until the chicken is cooked.

Add the pickled lemon slices and simmer for another 10 min.

Add the olives and coriander and cook for a few more minutes until the olives are warm.

Season with salt and pepper.

For the couscous:

Bring 1 part water to the boil.

Turn off the heat and add 1 part couscous.

Put lid on the pan and leave to infuse until the water is fully absorbed by the couscous.

Using a fork, stir the couscous loose so there are no lumps.

Serve the couscous on a deep plate and top with a chicken leg and the delicious sauce.


Bon appetit!



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