Lemon Chicken with Couscous
A vibrant and zesty Middle Eastern-inspired dish featuring tender grilled chicken thighs marinated with preserved lemons and thyme, served over a hearty giant couscous salad with green vegetables and olives.
Ingredients
- 4 preserved lemons (halved, flesh and pips discarded)
- 3 thyme sprigs (leaves picked)
- 2 garlic cloves (peeled)
- 4 tbsp rapeseed or olive oil
- 3 tbsp runny honey
- 6 chicken thigh fillets (fat trimmed)
- 7 oz giant couscous ((200g))
- 6 oz frozen petit pois ((175g))
- 7 oz fine green beans ((200g), trimmed)
- 1 handful pitted green olives (chopped)
- 1 oz fresh parsley ((25g), roughly chopped)
- 1 oz fresh mint ((25g), roughly chopped)
- 1 juice ½ lemon ((reserve some juice))
Instructions
- Blend the preserved lemon rind, thyme, and garlic in a food processor until fairly smooth (or finely chop by hand). Scrape into a large bowl and mix in 2tbsp each of the oil and honey. Stir through the chicken to coat.
- Preheat grill to medium-high. Arrange the coated chicken on a rack set over a roasting tin. Grill, turning halfway, for 15min or until cooked through and golden. Lift on to a board to rest. Scrape cooking juices from the tin into a small bowl and set aside.
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