How to make Lemon Chicken with Couscous - Chicken legs cooked with lemon zest and lemon juice and served with herbed couscous.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken legs (चिकन टंगड़ी), Lemon (नींबू)

Cuisine : Fusion

Course : Main Course Chicken

Lemon Chicken with Couscous Recipe Card

Lemon Chicken with Couscous
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lemon Chicken with Couscous Recipe

  • Chicken legs on the bone 2

  • Lemon 1

  • Couscous 1 cup

  • Salt to taste

  • Crushed black peppercorns 1 teaspoon

  • Red chilli powder 2 teaspoons

  • Cumin powder 2 teaspoons

  • Garam masala powder 2 teaspoons

  • Olive oil 3-4

  • Garlic chopped 1 tablespoon

  • Onions 2 medium

  • Chicken stock 2 cups

  • Green chilli roughly chopped 1

  • Saffron (kesar) a pinch

  • Black olives 5-6

  • Green olives 5-6

  • Jalapenos pickled and sliced 3-4

  • Fresh coriander leaves chopped 1 tablespoon

  • Fresh mint leaves 6-8

Method

Step 1

Prick the chicken pieces with a fork.

Step 2

Mix chicken with salt, ½ teaspoon crushed black peppercorns, ½ teaspoon red chilli powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon olive oil, zest of ½ lemon and the juice of ½ lemon. Keep aside for 15-20 minutes to marinate.

Step 3

Heat 1 tablespoon olive oil in a pan and place chicken pieces on it, skin side down.

Step 4

Sear for 1-2 minutes on each side. Remove on a plate and keep aside.

Step 5

Heat 1 tablespoon olive oil in the same pan. Slice onions length wise and add to the pan.

Step 6

Add chopped garlic and sauté till onions turn a light brown.

Step 7

Add remaining cumin powder, red chilli powder, garam masala powder, crushed black peppercorns and mix well.

Step 8

Add ½ cup chicken stock and mix well. Add green chillies and salt and mix well.

Step 9

Place the seared chicken pieces in the pan. Pour some of the gravy over it. Add ½ cup chicken stock and mix. Cover and cook for 810 minutes or till chicken is fully cooked.

Step 10

Put couscous in a large bowl. Add a few strands of saffron to remaining chicken stock and heat it.

Step 11

Pour the hot chicken stock over the couscous and cover it with cling film. Keep aside to bloom for 5-6 minutes.

Step 12

Halve the green and black olives and add to the couscous. Add zest of ½ lemon, pickled jalapenos and coriander leaves. Roughly chop mint leaves and add and mix well.

Step 13

Add juice of ½ lemon and a few saffron strands to the chicken and mix well. Cover and cook for a minute more.

Step 14

Spread couscous on a serving plate. Arrange chicken pieces on it and pour some of the sauce over it.

Step 15

Garnish with coriander leaves and a few strands of saffron and serve hot.