Lemon Chicken with Pine Nut Sauce & Vegetable Couscous

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.