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"
- 4 chicken legs
- 4 onions
- "100g olives Lucques"
- 4 slices of pickled lemon
- juice of 1 lemon
- 300g couscous
- a dash "olive oil", "salt and pepper"
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.