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Description
A flavorful dish combining chermoula-marinated chicken with preserved lemon and couscous, baked to perfection.
Ingredients
- 2 boneless chicken breasts
- 2 tbsp chermoula paste
- 1 preserved lemon, chopped
- 1 cup couscous
- 1.5 cups chicken stock
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F.
- Coat chicken with chermoula paste and let marinate for 15 minutes.
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Add couscous, cumin, paprika, and stir for 1 minute.
- Pour in chicken stock, bring to a boil, then remove from heat.
- Transfer couscous mixture to a baking dish.
- Place marinated chicken on top of couscous.
- Scatter preserved lemon pieces over the chicken.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Let chicken marinate longer for deeper flavor.
- Adjust stock quantity if you prefer softer couscous.
- Use homemade chermoula for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan