Preview

lemon confit chicken and moroccan green olives, couscous, green apples, turmeric and cumin - virtual workshop version

Vegetables and Fruits, Poultry

Slow cooked chicken thighs with preserved lemon end grenn olives.

Have this this meal send you straight to Maghreb region with its flavors.

Note

This meal is perfect to keep in the freezer, i always make twice the recipe!

Ingredients

Recipe for 2 portions

Chicken

4 Unit(s)

Boneless chicken thigh

1 Small

Preserve lemon

0.50 Cup(s)

Large green pitted olives

1 Unit(s)

Lemon

125 Ml

Chicken stock

2 Sprig(s)

Thyme

2 Clove(s)

Garlic

Couscous

100 Ml

Couscous

100 Ml

Water

1 Unit(s)

Green apple

1 Unit(s)

Green onion

1 Tsp

Curcuma

1 Tsp

Cumin powder

Preparation time: 45 min

Things to do before the workshop

Ingredients

Wash the lemon and the fresh herbs.

Chop the garlic.

Mix the chicken stock preperation with 125 ml of hot water.

Equipment list

1 cutting board, 1 chef kinfe, 1 paring knife

1 small pot + 1 large pan with lid

1 mixing bowl (couscous), 1 lemon juicer

Kitchen towels, tablespoons (tasting)

1 pair of tong, 1 large spoon
Preperation

Cut the preserved lemon in 4.

Pick the leaves of the thyme and squeeze the lemon.

Dice the green apple.

Chop finely the green onion.
Chicken

Season the chicken thighs with salt and pepper, then sear them with olive oil in the large pan.

Add the garlic, preserved lemon, lemon juice, chicken stock, green olives and the thyme.

Bring to a boil, lower the heat, then cover with a lid and leave it to cook for about 30 minutes.
Couscous

Bring the water to a boil. Mix the dry couscous with a drizzle of olive oi, the spices and a pinch of salt. Pour the boiling water on the couscous, mix well and cover. Let sit for 10 minutes. Fluff the couscous with a fork.

Add the green apple cubes and taste to make sure seasoning is right.
Plating

Put the couscous in the center of your plates, then have the chicken over.

Finish the plates with the green onion.