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"




Preparation couscous with chicken and pickled lemon:

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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