Lemon Chicken with Pine Nut Sauce & Vegetable Couscous
Yield
4 servingsPrep
6 hrsCook
70 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| ¼ | cup |
olive oil
|
|
| 1 | each |
lemon
quartered |
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| 1 ⅛ | teaspoons |
red pepper flakes
|
|
| Olive & pine nut sauce | |||
| 1 ½ | cups |
chicken broth
|
|
| ¼ | cup |
onions
grated |
|
| 2 | teaspoons |
ginger root
fresh, grated (or 1teaspoon ground) |
|
| 1 | clove |
garlic
finely chopped |
|
| ¼ | cup |
green olives
Sicilian, pitted, chopped |
*
|
| ¼ | cup |
pine nuts
|
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| ⅛ | teaspoon |
saffron threads
|
*
|
| 1 ½ | tablespoons |
lemon juice
fresh |
|
| 1 ½ | tablespoons |
honey
|
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| Vegetable couscous | |||
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
sweet red bell peppers
|
|
| ½ | cup |
carrots
diced |
|
| ½ | cup |
zucchini
diced |
|
| ¼ | cup |
red onion
|
|
| ⅛ | teaspoon |
turmeric
ground |
|
| ⅛ | teaspoon |
saffron threads
|
*
|
| 2 ½ | cups |
chicken broth
|
|
| 17.6 | ounces |
couscous
|
|
| 4 | each |
chicken breasts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 59 | ml |
olive oil
|
|
| 1 | each |
lemon
quartered |
|
| 15 | ml |
cilantro
fresh, chopped |
|
| 5.6 | ml |
red pepper flakes
|
|
| Olive & pine nut sauce | |||
| 355 | ml |
chicken broth
|
|
| 59 | ml |
onions
grated |
|
| 1E+1 | ml |
ginger root
fresh, grated (or 1teaspoon ground) |
|
| 1 | clove |
garlic
finely chopped |
|
| 59 | ml |
green olives
Sicilian, pitted, chopped |
*
|
| 59 | ml |
pine nuts
|
|
| 0.6 | ml |
red pepper flakes
|
|
| 0.6 | ml |
saffron threads
|
*
|
| 23 | ml |
lemon juice
fresh |
|
| 23 | ml |
honey
|
|
| 15 | ml |
butter
|
|
| 15 | ml |
cilantro
chopped |
|
| Vegetable couscous | |||
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
sweet red bell peppers
|
|
| 118 | ml |
carrots
diced |
|
| 118 | ml |
zucchini
diced |
|
| 59 | ml |
red onion
|
|
| 0.6 | ml |
turmeric
ground |
|
| 0.6 | ml |
saffron threads
|
*
|
| 591 | ml |
chicken broth
|
|
| 508.6 | ml/g |
couscous
|
|
| 4 | each |
chicken breasts
|
|
Directions
Prepare marinade:
Combine olive oil, lemon, cilantro, ginger and red pepper flakes in large plastic food storage bag.
Add chicken; seal bag; shake to coat chicken evenly.
Refrigerate 6 hours or overnight, turning bag occasionally.
Heat oven to 375℉ (190℃).
Arrange chicken in 13x9x3-inch metal baking pan.
Sprinkle with salt.
Bake for 45 minutes or until chcken is no longer pink near center.
Transfer to serving platter; keep warm.
Meanwhile, prepare Olive and Pine Nut Sauce: Pour drippings from baking pan into large measuring cup.
Add ½ cup chicken broth to baking pan; stir with wooden spoon to loosen browned bits from bottom of pan.
Add to drippings in cup.
Let stand until fat rises to top.
Spoon 2 tbsp fat from drippings into medium-size skillet.
Skim remaining fat from cup and discard.
Add onion, ginger and garlic to skillet; cook over medium heat until onion is softened and golden, 1 to 2 minutes.
Add olives, pine nuts, pepper flakes, saffron, lemon juice, honey and remaining 1 cup chicken broth; stir until well blended.
Boil until sauce is reduced and thickened, about 7 minutes.
Remove from heat; swirl in butter and cilantro just until butter is incorporated.
Prepare Vegetable Couscous:
Heat olive oil in medium-size skillet.
Add sweet red pepper, carrot, zucchini, red onion, turmeric and saffron.
Cook over medium heat until vegetables are tender, about 8 minutes.
Stir in chicken broth; bring to boiling.
Remove from heat.
Place couscous in large bowl.
Pour vegetable-broth mixture over couscous; toss gently to combine.
Cover with plastic wrap; let stand 15 minutes before serving.
Spoon Olive and Pine Nut Sauce over chicken.
Serve immediately with Vegetable Couscous.
