Lemon Chicken With Fruity Olive Couscous Recipes

LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS

Steps:

• Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.

GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS

Steps:

• Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
• Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
• When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
• Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Steps:

• Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
• Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
• Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
• Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

LEMON CHICKEN WITH FRUITY OLIVE COUSCOUS

Steps:

• Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
• Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.
• Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
• Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.

LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS

Steps:

• Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
• Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
• Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
• Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.

LEMON CHICKEN AND TOMATOES WITH COUSCOUS

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow dish, mix flour and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown and no longer pink in center. Remove skillet from heat. Place chicken on plate; cover to keep warm.
• Cook couscous in water as directed on package.
• Add broth, lemon juice and lemon slices to same skillet. Heat to boiling over high heat. Cook, stirring constantly, until broth is reduced by half. Return chicken to skillet; cook 1 to 2 minutes to glaze. Remove lemon slices from skillet; discard. Spoon couscous onto serving plates; top with tomato slices. Place chicken over tomato; drizzle with juices in skillet.

CHICKEN WITH LEMONS AND OLIVES EMSHMEL

Steps:

• 1. The day before, using 4 cloves of the garlic and 2 tablespoons of salt prepare the chickens as directed below under Basic Method For Preparing Poultry, then marinate both chickens and livers in 1 teaspoon of salt, the remaining 2 cloves of garlic, sliced thin, the spices, and the oil. Refrigerate, covered.
• 2. The next day, place the chickens, livers, and marinade in the casserole. Add 1/2 cup of the grated onion, the saffron, herbs, and 2 cups water. Bring to a boil, cover, and simmer 30 minutes, turning the chickens often in the sauce.
• 3. While the chickens are cooking, rinse and pit the olives. (If they seem a little bitter, cover with cold water, bring to a boil, and drain.) Set aside.
• 4. Remove the chicken livers from the casserole and mash them fine. Return to the casserole with the remaining grated, drained onions. (This will give a good deal of heftiness to the sauce.) Add water, if necessary. Continue cooking 20 minutes, partially covered.
• 5. Rinse the preserved lemons (discarding the pulp, if desired) and quarter. Add the olives and preserved lemon quarters to the sauce when the chickens are very tender and the flesh falls easily from the bone. Continue cooking 5 to 10 minutes, uncovered.
• 6. Transfer the chickens to a serving dish and spoon the olives and lemons around them. Cover and keep warm. By boiling rapidly, uncovered, reduce the sauce to 1 1/2 cups. Add the juice of 2 fresh lemons to the sauce in the pan. Add more salt (and more lemon juice, if desired) to taste. Pour the sauce over chickens and serve at once.
• Basic Method for Preparing Poultry
• The timing in the recipe includes these steps:
• 1. Wash the chickens or other poultry in salted water and drain. Pound 4 cloves garlic and 2 tablespoons salt into a paste. Rub the paste into the cavity and flesh of the poultry, at the same time pulling out excess fat from under the skin and from the neck and rump ends. Pull out the thin translucent membrane from under the skin of the breast. Rinse the poultry well under running water until it no longer smells of garlic. (The garlic is used to rid the poultry of any bitterness that might spoil a sauce; it also brings out its flavor, much like MSG.) Drain the poultry well.
• 2. If you suspect that your poultry is tasteless on account of "scientific breeding," use a method invented by Janet Jaidi to improve its taste: Rub it with the spices to be used in the recipe, a little butter and oil, and marinate it overnight. (If you do this, remember that you may have to readjust the spicing of your sauce at the end.)
• 3. If you are using whole poultry, it must be trussed. Trussing poultry is easy: clip off the wing tips and discard; slip the ends of the legs into a horizontal incision made just about the rump (turkeys often come this way), or slip the legs into incisions made on the lower sides of the breast.
• Note: When stuffing turkeys or squabs or chickens, do not wash with garlic or salt.
• Paula Wolfert shares her tips with Epicurious:
• •Wolfert recommends using organic free-range chicken for its noticeably superior maximum flavor and moist texture. Free-range poultry is available at health food stores, an increasing number of supermarkets, and at dartagnan.com. •Like many Moroccan clay-pot dishes, this chicken can be prepared in a slow cooker with very good results. Wolfert recommends Rival's Versaware model because the crock pot can be removed and used on the stovetop or in the oven (available at rivalproducts.com).

LEMON HONEY CHICKEN WITH COUSCOUS

Steps:

• Mix together the ingredients for the marinade then refrigerate for 2-3 hours.
• Heat the oil in a large pot over medium heat. Add the onions, garlic, & chicken then cook until the chicken has browned on all sides, around 5 minutes.
• Add all the rest of the ingredients except for the couscous, salt & pepper. Let simmer, uncovered for 15 minutes.
• Stir in the couscous, remove from heat & cover. Let sit for 10 minutes then stir to separate the grains. Salt & pepper to taste.

LEMON COUSCOUS CHICKEN

Steps:

• I a large skillet, bring the water, oil, broccoli, and contents of the spice sack from the couscous mix to a boil.
• Stir in coucous, chicken, lemon juice, and lemon peel.
• Remove from heat. Cover and let stand for 5 minutes. Fluff lightly with a fork.
• Chill well and serve cold.

COUSCOUS WITH OLIVES AND LEMON

Steps:

• Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.