SHISH TAOUK CHICKEN BREASTS WITH COUSCOUS AND PRESERVED LEMONS

SITE POULET SHISH TAOUK COUSCOUS CITRON CONFIT 2381 copie
Breasts Grills BBQ Oven Skillet Summertime Internationally inspired Marinades
2-4 Portions
10 min Prepping
1h Cooking
Recipe Easy

Ingredients

SHISH TAOUK CHICKEN

  • 2 tbsp. (30 ml) olive oil
  • 1 French shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp. (15 ml) chopped oregano
  • Salt and pepper

COUSCOUS

  • 2 cups (500 ml) couscous
  • 2 tbsp. (30 ml) olive oil
  • ¼ lb. (112 g) chorizo sausage, diced
  • 1 French shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 4 cups (1 l) chicken stock
  • 1 tbsp. (15 ml) butter
  • 2 tbsp. (30 ml) chives, finely chopped
  • 2 tbsp. (30 ml) fresh parsley, finely chopped
  • 1 tbsp. (15 ml) finely chopped lemon grass
  • Salt and pepper

Directions

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  1. In a saucepan, heat oil and brown chorizo. Add French shallot and garlic and continue cooking for a few minutes. Set aside.
  2. In a saucepan, bring stock and butter to boil. Add couscous and remove from heat. Cover and leave 5 minutes. Separate the grains of couscous well with a fork.
  3. Add the chorizo mixture, herbs and preserved lemon to the couscous. Add salt and pepper. Set aside.
  4. Place oven rack in middle position. Preheat oven to 350°F (180°C).
  5. In a skillet, heat oil over medium-high heat, sauté shallot and garlic and add chicken. Add salt and pepper. Brown chicken on both sides.
  6. Bake 20 minutes.
  7. Add oregano. Adjust seasoning and serve with couscous.