Moroccan chicken with preserved lemons and couscous


Chicken marinade

  • 1/4 cup lemon juice
  • 2 tbs honey
  • 2 garlic cloves, crushed
  • 1 tsp tumeric
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 4 chicken breasts
  • 4 preserved lemon wedges
  • 3/4 cup chicken stock
  • 1/4 cup slivered almonds


  • 1 tsp olive oil
  • 1 brown onion, 1 small red chilli chopped
  • 1/2 cup couscous
  • 1/4 cup fresh coriander


  1. Add chicken and spices to a bowl and allow to marinade.
  2. Place chicken and preserved lemon in oven and cook for 20 minutes. Remove chicken and lemon from pan and add reserved marinade and half of the stock stock and bring to the boil. Cook for 5 minutes until sauce thickens. Remove from heat.
  3. Toast almonds.
  4. Cook onion and chilli in a saucepan, add remaining stock and couscous and stir to combine. Cover and set aside for 5 minutes.
  5. Add marinade mixture, almonds and currents to couscous. Serve.

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