Golden Lemon-Olive Chicken with Pine Nut Couscous

Name: Golden Lemon-Olive Chicken with Pine Nut Couscous
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 bay leaves; 5 Tbsps butter; 680 grams poached chicken, diced or shredded; 946 milliliters homemade or store-bought chicken stock; 355 milliliters couscous; 3 Tbsps all-purpose flour; 4 large cloves garlic, crushed; 237 milliliters good quality pitted large green olives; 1 pinch ground cinnamon; 2 teaspoons ground cumin, half a palmful; 4 Meyer lemons or organic lemons, 2 sliced, 1 zested and juiced, plus 1 juiced; 59 milliliters finely chopped mint leaves; 2 Tbsps extra-virgin olive oil; 3 mediums onions peeled, each cut into 6 wedges, root end intact; 59 milliliters finely chopped parsley leaves; 59 milliliters pine nuts; 1 pinch generous pinch saffron threads, 12 to 15 threads; 4 servings Salt and freshly ground black pepper; 2 teaspoons turmeric, half a palmful

Golden Lemon-Olive Chicken with Pine Nut Couscous might be just the main course you are searching for. One serving contains 1058 calories, 50g of protein, and 61g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. Only If you have bay leaves, flour, poached chicken, and a few other ingredients on hand, you can make it. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Bay Leaves

Garlic

Olives

Onion

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Butter

Lemon

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Saffron

Butter

Lemon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Stock

Cinnamon

Turmeric

Lemon

Cumin

All Purpose Flour

Juice

Sauce

Equipment you will use

Whisk

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.

Ingredients you will need

Whole Chicken

Onion

Sauce

Equipment you will use

Frying Pan

When ready to serve, prepare couscous.

Ingredients you will need

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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Chicken Stock

Pine Nuts