Lemon Chicken with Couscous Chicken legs cooked with lemon zest and lemon juice and served with herbed couscous. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Aug 2019 in Recipes Course New Update Main Ingredients Chicken legs & breast, Lemon Cuisine Fusion Course Main Course Chicken Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Lemon Chicken with Couscous 1 each Chicken legs & breast on the bone 2 Lemon 1 cup Couscous to taste Salt 1 teaspoon Crushed black peppercorns 2 teaspoons Red chilli powder 2 teaspoons Cumin powder 2 teaspoons Garam masala powder 3-4 Olive oil 1 tablespoon Garlic chopped 2 medium Onions 2-3 cups Chicken stock 1 Green chilli roughly chopped a pinch Saffron (kesar) 5-6 Black olives 5-6 Green olives 3-4 Jalapenos pickled and sliced 1 tablespoon Fresh coriander leaves chopped 6-8 Fresh mint leaves Method Prick the chicken pieces with a fork. Mix chicken with salt, ½ teaspoon crushed black peppercorns, ½ teaspoon red chilli powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon olive oil, zest of ½ lemon and the juice of ½ lemon. Keep aside for 15-20 minutes to marinate. Heat 1 tablespoon olive oil in a pan and place chicken pieces on it, skin side down. Sear for 1-2 minutes on each side. Remove on a plate and keep aside. Heat 1 tablespoon olive oil in the same pan. Slice onions length wise and add to the pan. Add chopped garlic and sauté till onions turn a light brown. Add remaining cumin powder, red chilli powder, garam masala powder, crushed black peppercorns and mix well. Add ½ cup chicken stock and mix well. Add green chillies and salt and mix well. Place the seared chicken pieces in the pan. Pour some of the gravy over it. Add ½ cup chicken stock and mix. Cover and cook for 8 - 10 minutes or till chicken is fully cooked. Put couscous in a large bowl. Add a few strands of saffron to remaining chicken stock and heat it. Pour the hot chicken stock over the couscous and cover it with cling film. Keep aside to bloom for 5-6 minutes. Halve the green and black olives and add to the couscous. Add zest of ½ lemon, pickled jalapenos and coriander leaves. Roughly chop mint leaves and add and mix well. Add juice of ½ lemon and a few saffron strands to the chicken and mix well. Cover and cook for a minute more. Spread couscous on a serving plate. Arrange chicken pieces on it and pour some of the sauce over it. Garnish with coriander leaves and a few strands of saffron and serve hot. #Black olives #Chicken stock #Couscous #Crushed black peppercorns #Cumin powder #Fresh coriander leaves #Fresh mint leaves #Garam masala powder #Garlic #Green chilli #Green olives #Jalapenos #Lemon #Olive oil #Onions #Red chilli powder #Saffron (kesar) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article