Chermoulla chicken with onion couscous

Name: Chermoulla chicken with onion couscous
Total time: 55 min
Ingredients: 4 x 200g (6½-ounce) chicken breast fillets; 2 tablespoons 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 grams canned chickpeas, rinsed, drained; 1/4 teaspoon each ground allspice; 1/4 teaspoon cinnamon

www.womensweeklyfood.com.au

Ingredients Method 1.Make chermoulla, reserve ¹/³ cup chermoulla for serving. Stand juice and saffron in bowl 10 minutes.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

Share this recipe:

Cooking tools: