Chicken and preserved lemon stew
This is a real taste of Cyprus with couscous, lemon and spices making a satisfyingly healthy and tasty main meal.
(Serves 4)
Ingredients:
2 tbsp olive oil8 boneless, skinless chicken thighs1 large onion, finely sliced1 tsp ground cinnamon1 tsp ground cumin1 tsp ground gingerA large pinch saffron500ml chicken stock3 small preserved lemons, cut into chunks50g Greek green olives, pitted and roughly chopped200g couscousFresh coriander, to garnishSea salt and freshly ground black pepper
Method:
Heat the oil in a large non-stick pan and brown the chicken pieces. Do this in batches if necessary. Drain and set aside. Turn the heat to medium and cook the onions until soft and just coloured then sprinkle in all the spices and cook for a further minute. Return the chicken to the pan and add the stock. Cover and bring to a steady simmer. Cook for 30 minutes then stir in the chopped lemons and olives.
Simmer, uncovered for a further 10-15 minutes, allowing the sauce to reduce. Meanwhile place the couscous in a bowl and pour boiling water over to just cover. Place a clean teatowel over the bowl and leave for 10 minutes. Fluff the couscous up with a fork. Serve the chicken with the couscous, garnished with freshly chopped coriander.