Chicken with Preserved Lemon and Olives

Ingredients

Quantities are for one portion.

• 20 ggreen olives, pitted
• 20 gpreserved lemon rind, diced
• 150 gchicken breast
• 15 mlolive oil
• salt and pepper to taste
• 10 gfresh cilantro (coriander), chopped
• 1onion, chopped
• 1 tspginger powder
• 70 gdry couscous
• 1 tspturmeric

Method

1. Heat the olive oil in a pot or tagine. Sauté the chopped onion until soft and golden.
2. Add the whole chicken breast, ginger, turmeric, salt, and pepper to the pot. Sear the chicken quickly on both sides.
3. Pour in a half cup of water and bring to a simmer. Cover and cook slowly until the chicken is tender enough to be pulled apart.
4. Stir the diced preserved lemon rind and green olives into the broth.
5. Leave the pot uncovered to allow the briny liquid to reduce into a thick sauce that coats the chicken.
6. Hydrate the dry couscous in boiling water, then fluff it.
7. Serve the tangy chicken and its reduced sauce over the couscous, garnished with chopped cilantro.