Preserved lemon chicken with herb couscous

This dish is fresh and zesty from the use of preserved lemon and herbs, a real treat for your tastebuds!



Serves 3

50 minutes

1 cup of couscous

1.5 cups of boiling water

3 chicken supremes, skin on

2 preserved lemons, sliced

1 onion, sliced

2 tbsps of white wine

1/4 tsp of cumin

1/4 tsp of turmeric

1/4 tsp of fenugreek

1/4 cup of chicken stock

Herb paste

Large handful of coriander

Large handful of dill

Large handful of parsley

1 garlic clove

1 tsp capers

Juice of half a lemon

3 tbsps of extra virgin olive oil

1/2 tsp of salt


Preheat oven to 180 degrees.


Place the uncooked coucous in a bowl and pour over the boiling water. Cover and leave to soak for 5 minutes.


In a frying pan, heat a little olive oil, season the chicken skins with a little salt and then fry skin side down over a medium-high heat for 3-4 minutes (or longer if needs be) until the skin is golden brown.


In a sauté pan which has a lid, heat a little olive oil and add the onion. Cook over a gentle heat for 5-10 minutes. Add the cumin, turmeric, fenugreek and preserved lemons. Add the white wine and reduce for 2 minutes then add the chicken stock. Add the chicken pieces to the pan, put the lid on and cook in the oven for 30 minutes until the chicken is cooked through.


Make the herb paste by whizzing all the ingredients in a Nutri Bullet or food processor. You may need to add a little more olive oil to loosen. Mix the herb paste through the couscous and season with salt and pepper and required. Serve the chicken on top of the couscous.

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