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Chicken with Preserved Lemon with Almond and Pomegranate Couscous
- Steps
- Ingredients
Steps
- Pre heat the oven to 180˚C. Remove breast from the chicken. Set aside chicken carcass for stock.
- Fill a medium saucepan with water and place over a high heat; add the chicken carcass, 3 star anise, 4 spring onions and half of the garlic, season with salt and pepper, leave to simmer for 30 minutes.
- Place a non stick frying pan over a medium heat and dry roast the almonds, until lightly browned, remove, place on a chopping board and roughly chop. Using the same frying pan repeat the process with the cumin seeds.
- Cut the lemon in half, scoop out pulp. Finely slice lemon rind, set aside to serve. Place chicken breast, remaining garlic, coriander, cumin, 1 tbsp preserving liquid and 2 tbsp of oil in a bowl, cover and set aside to marinate for 10-15 minutes.
- Heat oil in a frying pan over medium heat. Add chicken breast and remaining spring onion bulbs, brown chicken on both sides, place in oven and cook for a further 15-20 minutes or until cooked through.
- To prepare couscous, add ¼ cup of the boiling poaching stock, oil, almonds, half the pomegranate seeds and juice, salt and pepper. Stir to combine, cover and set aside.
- Place butter beans in remaining poaching stock and blanch for 2 minutes.
- Combine in a bowl 1 tbsp of oil, the remaining pomegranate seeds and juice, and preserving liquid. Season to taste.
- To serve, arrange the couscous on a plate, topped with sliced chicken breast, butter beans and preserved lemon rind. Drizzle pomegranate mixture around plate followed by the caramelised spring onions.
