Preserved lemons are preserved using salt. They are one of the staples of Moroccan and North African cuisines. You can always substitute the zest of a lemon and some salt flakes. Also the spices can be replaced with the same volume (1 ½ tablespoons) Moroccan spice mix if desired.
- 4 x 200g chicken breasts
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 red onion, finely sliced
- 1 cup (250ml) chicken stock – or more to taste
- ½ preserved lemon, skin only, finely diced
- ¼ cup coriander leaves
- ¼ cup mint leaves
- Green salad, to serve
- 3 tablespoons flaked almonds
- 1 ½ cups couscous
- 1 ½ cups chicken stock, hot
Place chicken breasts on a sheet of baking paper on a board.
Combine spices, salt and pepper. Sprinkle half over chicken breasts. Cover with more baking paper and pound with a meat mallet or rolling pin until thin, approx. 1 1/2cm thick. Turn over and sprinkle remaining spice mix on the other side. Pound again.
Place large frying pan over high heat. Add oil and then add chicken breasts. When golden on one side, turn over. Add onion, stirring frequently. When chicken is golden on both sides add stock. Reduce temperature to medium and allow to bubble away until stock is reduced and chicken is cooked through. Add preserved lemon and stir through.
Meanwhile toast flaked almonds in a dry pan until golden.
Pour hot chicken stock over couscous in a medium bowl and cover with a clean cloth. After 5 minutes fluff couscous with a fork to break up into grains.