Name: Chermoulla chicken with onion couscous
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 x 200g (6½-ounce) chicken breast fillets; 2 tablespoon harissa chermoulla; 3/4 cup (180ml) lemon juice; 1/4 teaspoon saffron threads; 1 teaspoon ground cumin; 1 teaspoon dried chilli flakes; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; 1 small_piece (80g) brown onion, chopped finely; 3/4 cup fresh coriander (cilantro), coarsely chopped; 2/3 cup (160ml) olive oil; 1 1/2 cup (375ml) chicken stock; 1 1/2 cup (300g) couscous; 1 tablespoon olive oil; 1 large_piece brown onion, sliced thinly (200g),; 4 wedges preserved lemon; 300 gram canned chickpeas, rinsed, drained; 1/4 teaspoon each ground allspice; 1/4 teaspoon cinnamon

Ingredients

4 x 200g (6½-ounce) chicken breast fillets

2 tablespoon harissa chermoulla

3/4 cup (180ml) lemon juice

1/4 teaspoon saffron threads

1 teaspoon ground cumin

1 teaspoon dried chilli flakes

1/2 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1 small_piece (80g) brown onion, chopped finely

3/4 cup fresh coriander (cilantro), coarsely chopped

2/3 cup (160ml) olive oil

1 1/2 cup (375ml) chicken stock

1 1/2 cup (300g) couscous

1 tablespoon olive oil

1 large_piece brown onion, sliced thinly (200g),

4 wedges preserved lemon

300 gram canned chickpeas, rinsed, drained

1/4 teaspoon each ground allspice

1/4 teaspoon cinnamon

Method

1.Make chermoulla, reserve ¹/³ cup chermoulla for serving. Stand juice and saffron in bowl 10 minutes. Dry-fry spices in small frying pan until fragrant. Combine spices, saffron mixture and remaining ingredients in medium bowl, season to taste.

2.Split each chicken breast in half horizontally to form 8 thin pieces. Combine chicken and remaining chermoulla in medium bowl, cover, refrigerate 3 hours or overnight.

3.Make onion couscous. Bring stock to the boil in small saucepan. Combine couscous and hot stock in medium heatproof bowl, cover, stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Heat oil in medium frying pan, cook onion, stirring, until soft. Remove flesh from preserved lemon and discard, chop rind finely. Stir onion, preserved lemon, chickpeas and spices into couscous, cover to keep warm.

4.Drain chicken, cook on heated oiled grill plate (or grill or barbecue) until browned and cooked.

5.Serve chicken and couscous with reserved chermoulla and harissa.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

About your privacy