The Recipe

Moroccan Chicken With Preserved Lemons and Couscous

Name: Moroccan Chicken With Preserved Lemons and Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 (225 g)
Ingredients: 1/4 cup fresh lemon juice; 2 tablespoons honey; 2 garlic cloves, crushed; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 8 large skinless chicken breasts; 8 wedges preserved lemons; 1 1/2 cups chicken stock; 1/3 cup slivered almonds; 2 teaspoons olive oil; 1 small yellow onion, halved, finely chopped; 1 small red chile, deseeded, finely chopped; 1 cup couscous; 1/3 cup currants; 1/3 cup fresh coriander leaves, firmly packed

COOK TIME : 25 minutesPREP TIME : 15 minutes

From Food.com

Moroccan Chicken With Preserved Lemons and Couscous

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Ingredients

DESCRIPTION

One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.

INGREDIENTS