Lemon chicken with cous cous
Andrew Dwyer

Serving size: Serves 6
Cuisine type: African, Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Main
Favourite flavours: Chicken

Lemon chicken with cous cous
INGREDIENTS

1 whole chicken
10 lemons
6 cloves garlic, coarsely chopped
1 cup flat-leaf parsley, finely chopped
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mughrabi cous cous
bitter greens, to serve

METHOD

Slice the chicken straight down the breast bone and open out flat.

Juice the lemons and reserve the skins.

Make a marinade by mixing the garlic, lemon juice, ¾ cup parsley, olive oil, salt and pepper together. Marinate the whole chicken in the refrigerator for at least 1 hour.

Place the chicken in a baking dish or camp oven. Pour in the marinade then sprinkle with pepper.

Place the reserved lemon skins on top of the chicken to cover it.

Roast at 180°C for 45 minutes, basting at 15minute intervals.

Remove the lemon and return to the oven for a further 15 minutes.

While the chicken is cooking, prepare the mughrabi (pearl) couscous by boiling for 15-20 minutes in plenty of water.

To carve the chicken, run a knife down the backbone to split it in two, then cut each side into thirds.

Place a small pile of couscous on the plate. Pour 2–3 tablespoons of the lemon sauce from the camp oven into the couscous, top with a piece of chicken and pour on another spoon of sauce. Sprinkle with remaining fresh parsley and serve with a salad of bitter greens.

Answered by Bablu Dskfl , an ibibo Citizen, at 10:07 AM on September 17, 2008

INGREDIENTS

1 whole chicken
10 lemons
6 cloves garlic, coarsely chopped
1 cup flat-leaf parsley, finely chopped
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mughrabi cous cous
bitter greens, to serve

METHOD

Slice the chicken straight down the breast bone and open out flat.

Juice the lemons and reserve the skins.

Make a marinade by mixing the garlic, lemon juice, ¾ cup parsley, olive oil, salt and pepper together. Marinate the whole chicken in the refrigerator for at least 1 hour.

Place the chicken in a baking dish or camp oven. Pour in the marinade then sprinkle with pepper.

Place the reserved lemon skins on top of the chicken to cover it.

Roast at 180°C for 45 minutes, basting at 15minute intervals.

Remove the lemon and return to the oven for a further 15 minutes.

While the chicken is cooking, prepare the mughrabi (pearl) couscous by boiling for 15-20 minutes in plenty of water.

To carve the chicken, run a knife down the backbone to split it in two, then cut each side into thirds.

Place a small pile of couscous on the plate. Pour 2–3 tablespoons of the lemon sauce from the camp oven into the couscous, top with a piece of chicken and pour on another spoon of sauce. Sprinkle with remaining fresh parsley and serve with a salad of bitter greens.

Answered by Om Prakash , an ibibo Master, at 7:07 PM on September 16, 2008

well,
Ingredients
Couscous

* 2 cups low-salt chicken broth
* 2 tablespoons extra-virgin olive oil, divided
* 1 tablespoon ground ginger
* 2 garlic cloves, pressed
* 2 teaspoons salt, divided
* 1 teaspoon ground turmeric
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cumin
* 1 10-ounce box plain couscous
* 1/2 cup raisins
* 1 cucumber, peeled, seeded, cut into 1/2-inch cubes (about 1 1/2 cups)
* 1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
* 1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
* 1 cup thinly sliced green beans or trimmed sugar snap peas
* 2 teaspoons finely grated lemon peel
* 1/4 cup fresh lemon juice

Chicken

* 2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
* 2 tablespoons fresh lemon juice
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
* 3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
* 1/2 cup chopped toasted almonds (optional)
* 1 lemon, cut into 6 wedges


Preparation
Cousc ous

*
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Chicken

*
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
*
Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

Answered by Nidhi Singh , an ibibo Master, at 12:08 PM on September 16, 2008

well;
INGREDIENTS

1 whole chicken
10 lemons
6 cloves garlic, coarsely chopped
1 cup flat-leaf parsley, finely chopped
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mughrabi cous cous
bitter greens, to serve

METHOD

Slice the chicken straight down the breast bone and open out flat.

Juice the lemons and reserve the skins.

Make a marinade by mixing the garlic, lemon juice, ¾ cup parsley, olive oil, salt and pepper together. Marinate the whole chicken in the refrigerator for at least 1 hour.

Place the chicken in a baking dish or camp oven. Pour in the marinade then sprinkle with pepper.

Place the reserved lemon skins on top of the chicken to cover it.

Roast at 180°C for 45 minutes, basting at 15minute intervals.

Remove the lemon and return to the oven for a further 15 minutes.

While the chicken is cooking, prepare the mughrabi (pearl) couscous by boiling for 15-20 minutes in plenty of water.

To carve the chicken, run a knife down the backbone to split it in two, then cut each side into thirds.

Place a small pile of couscous on the plate. Pour 2–3 tablespoons of the lemon sauce from the camp oven into the couscous, top with a piece of chicken and pour on another spoon of sauce. Sprinkle with remaining fresh parsley and serve with a salad of bitter greens.

Answered by Kishore , an ibibo Master, at 3:28 PM on September 14, 2008

Ingredients-
Couscous:
2 cups low-salt chicken broth
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes (about 1 1/2 cups)
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans or trimmed sugar snap peas
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice

Chicken:
2 1/2 tablespoons extra-virgin olive oil plus
additional for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges
Preparation

For couscous:
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

For chicken:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.

Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

Answered by Nagendra , an ibibo Master, at 1:21 PM on September 14, 2008

Ingredients:
• 4 Ounce boneless, skinless chicken breast halves
• 2 tbsp Lemon juice
• 1 Garlic clove, minced
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 Cup seasoned bread crumbs
How to make Baked Lemon Chicken:
• In a shallow dish, put butter, lemon juice, garlic, salt and pepper.
• Place bread crumbs in another dish.
• Dip chicken in butter mixture, then coat with crumbs.
• Place in a greased 13x 9x 2 inches baking dish. Drizzle with remaining butter mixture.
• Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.
• Baked lemon chicken is ready.

Answered by Sharad Singh , an ibibo Master, at 12:07 PM on September 14, 2008

Ingredients
250g Couscous
finely grated zest of 1/2 lemon
1 1/2 tsp good-quality bouillon powder, preferably Marigold
1 tsp Olive oil
400ml boiling water
2 Spring onions, shredded
2 large tomatoes, cored, deseeded and roughly chopped
1-2 tsp Harissa
400g chicken, cooked chargrilled
2 small preserved lemons or a quarter of a large preserved lemon, seeds and flesh discarded, finely sliced

Method

1. Prepare the couscous by stirring the couscous, lemon zest and bouillon powder together in a large bowl and pouring over the olive oil and boiling water. Cover loosely with cling film and leave to stand for 10 minutes, fluffing up occasionally with a fork.

2. Meanwhile, make the lemon chicken by mixing the spring onions, tomatoes and harissa till blended. Sir in the chicken and the preserved lemons.

3. Serve the couscous with the lemon chicken.

Answered by jaivir , an ibibo Master, at 10:44 AM on September 14, 2008

well,

This is a very light yet delicious middle eastern dish that is very easy to make. It can be taken together with bread, rice, cous cous or by itself. Besides Asian food, this is one of the many ethnic flavours that I like to sample. Do try this fresh tasted dish!

Ingredients
1 whole chicken
10 lemons
6 cloves garlic, coarsely chopped
1 cup flat-leaf parsley, finely chopped
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup cous cous
bitter greens, to serve

Methods
1. Slice the chicken straight down the breast bone and open out flat.
2. Juice the lemons and reserve the skins.
3. Make a marinade by mixing the garlic, lemon juice, ¾ cup parsley, olive oil, salt and pepper together.
4. Marinate the whole chicken in the refrigerator for at least 1 hour.Place the chicken in a baking dish or camp oven.
5. Pour in the marinade then sprinkle with pepper.
6. Place the reserved lemon skins on top of the chicken to cover it. Roast at 180°C for 45 minutes, basting at 15minute intervals.
7. Remove the lemon and return to the oven for a further 15 minutes.
8. While the chicken is cooking, prepare the mughrabi couscous by boiling for 15-20 minutes in plenty of water.
9. To carve the chicken, run a knife down the backbone to split it in two, then cut each side into thirds.
10. Place a small pile of couscous on the plate.
11. Pour 2–3 tablespoons of the lemon sauce from the camp oven into the couscous, top with a piece of chicken and pour on another spoon of sauce.
12. Sprinkle with remaining fresh parsley and serve with a salad of bitter greens.

Serve 4-6 people

Answered by Romi , an ibibo Master, at 12:02 PM on September 13, 2008

well, Ingredients:

4 boneless chicken breasts
1 stick butter
1/3 cup lemon juice
1/2 cup flour
1/2 cup onion, minced
1 clove garlic, minced
1 tsp. salt and pepper
Directions:
Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375°F, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable.

Answered by Satya ~ , an ibibo Master, at 8:53 AM on September 13, 2008

Well Rashmi

Lemon chicken with cous cous
INGREDIENTS

1 whole chicken
10 lemons
6 cloves garlic, coarsely chopped
1 cup flat-leaf parsley, finely chopped
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup mughrabi cous cous
bitter greens, to serve

METHOD

Slice the chicken straight down the breast bone and open out flat.

Juice the lemons and reserve the skins.

Make a marinade by mixing the garlic, lemon juice, ¾ cup parsley, olive oil, salt and pepper together. Marinate the whole chicken in the refrigerator for at least 1 hour.

Place the chicken in a baking dish or camp oven. Pour in the marinade then sprinkle with pepper.

Place the reserved lemon skins on top of the chicken to cover it.

Roast at 180°C for 45 minutes, basting at 15minute intervals.

Remove the lemon and return to the oven for a further 15 minutes.

While the chicken is cooking, prepare the mughrabi (pearl) couscous by boiling for 15-20 minutes in plenty of water.

To carve the chicken, run a knife down the backbone to split it in two, then cut each side into thirds.

Place a small pile of couscous on the plate. Pour 2–3 tablespoons of the lemon sauce from the camp oven into the couscous, top with a piece of chicken and pour on another spoon of sauce. Sprinkle with remaining fresh parsley and serve with a salad of bitter greens.

Answered by Priyanka C , an ibibo Master, at 9:26 PM on September 12, 2008