Pan-Roasted Chicken With Lemon Couscous Recipe

Name: Pan-Roasted Chicken With Lemon Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None chicken thighs, skin on, excess fat trimmed; 1 tbsp Moroccan seasoning mix; 2 tbsp olive oil; 3 2/3 cups chicken or vegetable stock; 12 oz pumpkin, peeled, deseeded, cut into small wedges; 1 None red onion, thinly sliced; 1 3/4 cups couscous; 1/2 cup cilantro, chopped; 2 tbsp preserved lemon, diced; 1/4 tsp paprika; None None Baba ghanoush, to serve

Servings: persons

4 None chicken thighs, skin on, excess fat trimmed
1 tbsp Moroccan seasoning mix
2 tbsp olive oil
3 2/3 cups chicken or vegetable stock
12 oz pumpkin, peeled, deseeded, cut into small wedges
1 None red onion, thinly sliced
1 3/4 cups couscous
1/2 cup cilantro, chopped
2 tbsp preserved lemon, diced
1/4 tsp paprika
None None Baba ghanoush, to serve

1
Pat chicken dry with paper towels. Rub seasoning over chicken. Heat 1 tbsp oil in a large, deep frying pan on medium. Cook chicken for 4 mins each side, or until browned.
2
Add 1/2 cup stock. Cover and cook for 8 mins, or until chicken is cooked through. Remove chicken and any remaining stock. Cover loosely with foil to keep warm.
3
Heat remaining oil in same pan on medium. Cook pumpkin and onion for 5 mins, or until softened and starting to turn golden. Add remaining stock, cover and cook for 5 mins, or until vegetables are tender.
4
Stir in couscous. Remove from heat and cover; stand for 5 mins. Add cilantro and preserved lemon; fluff up with a fork.
5
Top lemon couscous with chicken and paprika, and serve with baba ghanoush.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 None chicken thighs, skin on, excess fat trimmed, 1 tbsp Moroccan seasoning mix, 2 tbsp olive oil, 3 2/3 cups chicken or vegetable stock, and more.

Yes, Pan-Roasted Chicken With Lemon Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Chicken With Lemon Couscous

How did you like this recipe?

Frequently Asked Questions