Moroccan Chicken with Couscous
ready in 1 hr 5 min.
- 4 tablespoons
onion (finely chopped)
chicken (approx. 1.2 kg, cut into 8 pieces)
- 2 cloves
garlic (finely chopped)
- 2 sticks
preserved lemons (from a jar, 1 finely chopped, the others halved or quartered)
- 2.333 cups
small zucchini (larger ones halved lengthways)
- 1 ½ cups
- 1.333 cups
Heat the oil in a casserole dish and fry the onion until translucent. Add the chicken and sear on all sides over a high heat for around 5 minutes.
Add the garlic, saffron, cinnamon and star anise. Add the chopped lemon together with around 375 ml water and simmer over a moderate heat for around 15 minutes.
Add the courgettes and remaining lemons, cover and cook for a further 15 minutes.
Put the couscous in a bowl. Bring the stock to the boil, pour over the couscous and leave for around 10 minutes, stirring with a fork from time to time.
Season the chicken to taste with ground black pepper and serve with the couscous.