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Categories:
olive oil chicken breasts chicken onions garlic saffron cinnamon honey chicken stock lemon rind preserved green olives couscous mint
Viewed: 40 - Published at: 8 years agoIngredients
- 3 tablespoons olive oil
- 21 ounces chicken breasts
- 14 ounces chicken drumsticks
- 2 onions chopped
- 1 clove garlic minced
- 1 pinch saffron
- 1 cinnamon stick broken
- 3 tablespoons honey
- 2 cups chicken stock
- 1 lemon rind preserved, chopped
- 4 1/2 ounces pitted green olives
- couscous
- mint
Method
- Heat olive oil in a large frying pan. Sear chicken over high heat for 15-20 mins, until cooked. Set aside. Reduce heat to medium and add onions and garlic. Cook for 5 mins, until softened. Add saffron, cinnamon, honey, chicken stock and preserved lemon. Bring to a boil, stirring. Return chicken to pan, reduce heat and simmer, uncovered, for 15 mins, until sauce thickens. Add olives and cook for another 5 mins. Season.
- Serve chicken ladled over hot couscous tossed with chickpeas and mint.
