Golden Lemon-Olive Chicken with Pine Nut Couscous

Golden Lemon-Olive Chicken with Pine Nut Couscous
The recipe Golden Lemon-Olive Chicken with Pine Nut Couscous can be made in about 1 hour and 10 minutes. This recipe serves 4. One serving contains 865 calories, 33g of protein, and 48g of fat. A mixture of ground cinnamon, olives, poached chicken, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Watch how to make this recipe.
2
Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
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Dutch OvenDutch Oven
Frying PanFrying Pan
3
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.
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Salt And PepperSalt And Pepper
Bay LeavesBay Leaves
GarlicGarlic
OlivesOlives
OnionOnion
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Frying PanFrying Pan
PotPot
4
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.
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ButterButter
LemonLemon
OnionOnion
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Frying PanFrying Pan
5
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.
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SaffronSaffron
ButterButter
LemonLemon
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Frying PanFrying Pan
6
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.
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Chicken StockChicken Stock
CinnamonCinnamon
TurmericTurmeric
LemonLemon
CuminCumin
All Purpose FlourAll Purpose Flour
JuiceJuice
SauceSauce
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WhiskWhisk
7
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.
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Whole ChickenWhole Chicken
OnionOnion
SauceSauce
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Frying PanFrying Pan
8
When ready to serve, prepare couscous.
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CouscousCouscous
9
Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat.
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ButterButter
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Frying PanFrying Pan
PotPot
10
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.
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Chicken StockChicken Stock
Pine NutsPine Nuts
CouscousCouscous
ParsleyParsley
Sandwich BreadSandwich Bread
MintMint
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BowlBowl
Frying PanFrying Pan
11
Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.
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CouscousCouscous
Whole ChickenWhole Chicken
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BowlBowl
DifficultyExpert
Ready In1 h, 10 m.
Servings4
Health Score20
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