SHISH TAOUK CHICKEN BREASTS WITH COUSCOUS AND PRESERVED LEMONS

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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- In a saucepan, heat oil and brown chorizo. Add French shallot and garlic and continue cooking for a few minutes. Set aside.
- 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.
- Add the chorizo mixture, herbs and preserved lemon to the couscous. Add salt and pepper. Set aside.
- Place oven rack in middle position. Preheat oven to 350°F (180°C).
- 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.
- Bake 20 minutes.
- Add oregano. Adjust seasoning and serve with couscous.