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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours. | 2. Preheat the oven to 180ºC. | 3. Remove the chicken from the marinade and reserve the marinade. | 4. Place the chicken and the preserved lemon in a roasting pan. | 5. Roast in a preheated oven for 20 minutes, or until cooked through. | 6. Transfer the chicken and lemon to serving plate. | 7. Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat. | 8. Cook, stirring, for 5 minutes or until the sauce thickens. | 9. Remove from the heat. | 10. Heat a small sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted. | 11. Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened. | 12. Add the remaining stock and bring to the boil. | 13. Remove from the heat. | 14. Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. | 15. Use a fork to separate the grains. | 16. Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed. | 17. Remove from the heat. | 18. Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
honey	2	tablespoons		-	-	-	-
garlic clove	2		crushed	-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cinnamon	1	teaspoon	ground	-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
chicken breast	8		skinless	-	-	-	-
lemon	8	wedges	preserved	16.24	5.2192	0.616	0.168
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
almond	1/3	cup	slivered	642.3733	0.0	0.0	72.6667
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
yellow onion	1		halved chopped	-	-	-	-
red chile	1		deseeded chopped	-	-	-	-
couscous	1	cup		650.48	133.9539	22.0748	1.1072
currant	1/3	cup		23.52	5.7419	0.5227	0.1531
coriander leaf	1/3	cup		1.2267	0.1957	0.1136	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.