Tunisian Chicken with Couscous and Preserved Lemon
Serves: 6 - 8
INGREDIENTS
8 chicken thighs, boneless with skin on
Marinade
zest and juice of 2 lemons
3 cloves garlic, crushed
2 tablespoons cumin seeds, toasted
2 tablespoons coriander seeds, toasted and ground
1 tablespoon turmeric
½ teaspoon chilli flakes
6 tablespoons olive oil
½ teaspoon freshly ground black pepper
Couscous
300 grams couscous
1 large mild red chilli, finely chopped
4 spring onions, finely sliced
rind of ½ preserved lemon, finely diced
3 tablespoons currants
400 mls vegetable stock
pinch of saffron threads
sea salt and freshly ground black pepper
Vinaigrette
1 teaspoon seed mustard
1 teaspoon runny honey
1 tablespoon lemon juice
2 cloves garlic, crushed
2 tablespoons olive oil
¼ cup mint, finely chopped
METHOD
Slash the skin of each chicken thigh 3-4 times. Combine the marinade ingredients in a large shallow dish and add the chicken. Coat well, cover and refrigerate 1-2 hours or overnight.
Preheat the oven to 200ºC.
Heat a non-stick sauté pan with a little oil and quickly brown the chicken on both sides. Sprinkle with a little salt, transfer to a baking tray and roast in the oven for 20-25 minutes or until the juices run clear. Remove, cool and refrigerate. (Important note: Cooked chicken must be kept chilled at all times. Transfer it directly from the fridge to a chilled cooler bin, and maintain the temperature with ice or frozen chiller pads).
Couscous: Place the couscous, chilli, spring onions, preserved lemon and currants in a bowl. Bring the stock and saffron to the boil in a small pot and pour over the couscous. Stir well, cover with plastic wrap and set aside for 10 minutes. Fluff up the couscous with a fork, spoon over the following vinaigrette and toss again. Place the couscous in a container suitable for taking to the picnic.
Vinaigrette: Combine all the ingredients together in a small bowl and season to taste. Serves 6-8
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.