How to make 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.
Main Ingredients : Chicken legs & breast, Lemon (नींबू)
Cuisine : Fusion
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Chicken with Walnuts Vermicelli Chicken Fried Chilli Chicken Chicken Vegetable Pie
Lemon Chicken with Couscous Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Lemon Chicken with Couscous Recipe
Chicken legs & breast on the bone 1 each
Lemon 2
Couscous 1 cup
Salt to taste
Crushed black peppercorns 1 teaspoon
Red chilli powder 2 teaspoons
Cumin powder 2 teaspoons
Garam masala powder 2 teaspoons
Olive oil 3-4
Garlic chopped 1 tablespoon
Onions 2 medium
Chicken stock 2-3 cups
Green chilli roughly chopped 1
Saffron (kesar) a pinch
Black olives 5-6
Green olives 5-6
Jalapenos pickled and sliced 3-4
Fresh coriander leaves chopped 1 tablespoon
Fresh mint leaves 6-8
Method
Step 1
Prick the chicken pieces with a fork.
Step 2
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.
Step 3
Heat 1 tablespoon olive oil in a pan and place chicken pieces on it, skin side down.
Step 4
Sear for 1-2 minutes on each side. Remove on a plate and keep aside.
Step 5
Heat 1 tablespoon olive oil in the same pan. Slice onions length wise and add to the pan.
Step 6
Add chopped garlic and sauté till onions turn a light brown.
Step 7
Add remaining cumin powder, red chilli powder, garam masala powder, crushed black peppercorns and mix well.
Step 8
Add ½ cup chicken stock and mix well. Add green chillies and salt and mix well.
Step 9
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.
Step 10
Put couscous in a large bowl. Add a few strands of saffron to remaining chicken stock and heat it.
Step 11
Pour the hot chicken stock over the couscous and cover it with cling film. Keep aside to bloom for 5-6 minutes.
Step 12
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.
Step 13
Add juice of ½ lemon and a few saffron strands to the chicken and mix well. Cover and cook for a minute more.
Step 14
Spread couscous on a serving plate. Arrange chicken pieces on it and pour some of the sauce over it.
Step 15
Garnish with coriander leaves and a few strands of saffron and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
