Lemon Chicken Couscous
serves 4
Using leftover sauce from roasted lemon-coriander chicken speeds up this delicious Moroccan-inspired recipe for lemon couscous with chicken and vegetables.
This recipe is part of Andrew Schloss's Sunday Dinners.
Reserved backs, thighs, and wings from roasted lemon-coriander chicken
1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon ground coriander
2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 tablespoon minced garlic
Reserved pan drippings from roasted lemon-coriander chicken (at least 1/2 cup)
5 cups water
1 teaspoon ground turmeric
2 large carrots, peeled and cut in chunks
2 large celery ribs, peeled and quartered
1 large sweet potato, peeled and cut in chunks
1 small winter squash, peeled, seeded and cut in chunks
2 cups couscous
2 tablespoons butter or margarine
prep: 10 minutes
total: 45 minutes
large heavy saucepan (with lid)
1. Remove the larger pieces of meat from back sections of the chicken and the tip section from each wing. Save the back bones and wing tips for chicken broth, if desired, or discard.
2. In a large heavy saucepan, sauté the onion in the oil until softened. Add the coriander, cumin and crushed pepper. Cook another minute. Add the garlic and the reserved chicken and toss gently.
3. Add the drippings from the roasted chicken mixed with enough of the water to make a total of 2 1/2 cups of liquid, along with the turmeric, carrots, celery, sweet potato and squash. Season with salt and pepper to taste. Simmer until the vegetables are completely tender, about 30 minutes.
4. About 15 minutes before serving, bring the remaining water to a boil. Add the couscous. Cover, remove from the heat and allow to rest for 10 minutes. Drain. Toss with butter or margarine. Serve the couscous bathed with the stew.
