Lemon Chicken with Couscous
by Stella Zedman
Average User Rating:
This rich and flavorful dish is easy enough for everyday meals but fabulous enough for company fare. You can use any chicken parts you like, such as all thighs, all breasts or a whole chicken. The lemony sauce is simply delicious served over couscous.
Ingredients
- 3 lbs. (1.5 kg) chicken pieces (your choice) with skin and bone
- 1/2 cup (125 mL) all-purpose flour
- 1 tsp. (5 mL) salt, divided
- 1/2 tsp. (2 mL) black pepper, divided
- 2 tbsp. (30 mL) olive oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 tsp. (5 mL) ground ginger
- 1 1/2 cups (375 mL) chicken broth
- 1/4 cup (50 mL) chopped fresh parsley
- 2 whole lemons
- Couscous:
- 1 1/2 cups (375 mL) dry couscous
- 1 tbsp. (15 mL) olive oil
- 1 1/2 cups (375 mL) chicken broth (or water), heated to boiling
- 2 tbsp. (30 mL) chopped fresh parsley
Cooking Instructions
- Trim chicken pieces of any excess skin or fat. If you are using large chicken breasts, cut them in half. In a plastic bag, combine the flour, 1/2 tsp. (2 mL) of the salt and 1/4 tsp. (1 mL) of the pepper. Working with 2 or 3 pieces of chicken at a time, shake them in the plastic bag until completely coated with flour. Set aside on a plate and repeat with remaining pieces of chicken.
- In a very large skillet or braising pan (with a lid), heat olive oil over medium-high heat. Add chicken pieces (in batches) and cook, turning once or twice, until they are golden brown on all sides. Remove to a plate as they brown and repeat until all the chicken pieces are done. Set aside.
- When the chicken is browned, lower the heat to medium-low and add onion and garlic to the pan. Cook, stirring for 3 or 4 minutes or until softened. Return chicken pieces to the pan, sprinkle with ground ginger and remaining 1/2 tsp. (2 mL) salt and 1/4 tsp. (1 mL) pepper. Stir to coat, then add chicken broth and parsley. Bring to a boil, then lower heat to low, cover the pan and let simmer for 30 minutes.
- Meanwhile, using a swivel vegetable peeler or a very sharp knife, remove the yellow peel from one of the two lemons. Cut into thin slivers and set aside. Squeeze the juice from both lemons. You should have about 1/2 cup (125 mL) of juice. If your lemons are less juicy, you can squeeze an additional lemon. (This is not crucial, so don't worry if you don't have enough lemon juice.)
- After chicken has cooked for 30 minutes, add lemon juice and peel, stir and continue cooking, covered, for another 15 minutes. The sauce should be thickened and the chicken should be tender.
- Serve immediately with hot couscous (recipe follows).
- Couscous
- Combine dry couscous and olive oil in a saucepan over medium heat. Cook, stirring constantly, for 2 or 3 minutes.
- Remove from heat and stir in boiling broth or water and chopped parsley. Cover the pan and let sit for about 10 minutes. The liquid will be completely absorbed by the couscous and the grains should be fluffy and separate. Fluff with a fork and serve immediately with Lemon Chicken.
Servings: 4
How kids can help
Shake chicken pieces in the bag with flour.
Peel lemon and squeeze the juice.
Stir together the couscous ingredients.
Serve it With:
Strawberry Pavlova
Related Recipes:
Lemon Chicken Soup
Tomato and Artichoke Chicken
Black Bean and Couscous Salad
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Sumptuous Chicken Recipes
Grilled & Barbecued Chicken Recipes
Kid-Friendly Chicken Recipes
