Saffron Mosaic · Main dishes

Lemon & Olive Chicken with Couscous

Name: Lemon & Olive Chicken with Couscous
Total time: 65 min
Yield: 4 servings
Ingredients: 650 g Boneless skinless chicken thighs; 1 whole Onion; 3 cloves Garlic; 15 g Fresh ginger; 1 whole Lemon; 80 g Pitted green olives; 2 tbsp Olive oil; 1 tsp Ground cumin; 0.5 tsp Turmeric; 300 ml Low-sodium chicken stock; 260 g Dry couscous; 340 ml Water; 15 g Cilantro; 0.75 tsp Salt; 0.5 tsp Black pepper

Ginger-scented chicken thighs simmer with onions, green olives and fresh lemon. Fluffy couscous catches the golden sauce.

65 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs650 g
Onion1 whole
Garlic3 cloves
Fresh ginger15 g
Lemon1 whole
Pitted green olives80 g
Olive oil2 tbsp
Ground cumin1 tsp
Turmeric0.5 tsp
Low-sodium chicken stock300 ml
Dry couscous260 g
Water340 ml
Cilantro15 g
Salt0.75 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat in couscous. Check stock labels for additional allergens.

Method

Prepare the aromatics

Slice the onion, mince the garlic and grate the ginger. Wash the lemon, finely zest half and cut the other half into four thin wedges. Chop the cilantro. Pat the chicken dry on a separate board and season with 0.25 tsp salt and the pepper; wash hands and all raw-poultry equipment.

Brown the chicken

Heat 1 tbsp oil in a wide lidded casserole over medium-high heat. Brown chicken in two batches for 3 minutes per side, moving it to a plate reserved for partially cooked meat. Lower the heat and soften the onion in the pan for 7 minutes, stirring regularly.

Simmer the sauce

Stir in garlic, ginger, cumin and turmeric for 30 seconds. Pour in the stock, then add chicken and its juices, olives, lemon wedges and 0.25 tsp salt. Bring to a simmer, cover and cook gently for 20–25 minutes. Check the thickest part of every thigh with a clean thermometer: it must reach 74°C (165°F); continue cooking as needed.

Hydrate the couscous

During the final 10 minutes, put couscous in a heatproof bowl with the remaining oil and salt. Bring the measured water to a boil, pour over, stir and cover for 7 minutes. Fluff with a fork. This uses instant medium couscous, not pearl couscous; if its packet specifies a different liquid amount, follow that ratio.

Finish and serve

Lift the cooked chicken to a clean plate. Simmer the sauce uncovered for 3–5 minutes if very thin. Stir in the lemon zest, juice from the zested half and cilantro. Divide couscous among four bowls and add chicken, olives, lemon and sauce.

Fresh lemon gives a bright finish without requiring preserved lemons.

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