Ingredients
Marinade:
1/2 cup fresh lemon juice
3 tablespoons honey
3 garlic cloves, crushed
1/2 teaspoon saffron (a large pinch)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon thyme or 2 large sprigs of fresh
1 teaspoon ground cinnamon
1 teaspoon paprika
1 small handful chopped or 2 tablespoons dry parsley
1/2 teaspoon salt
1 whole chicken cut up and skinless
8 preserved lemons, sliced long ways
1 1/4 cups chicken stock
1/4 cup white wine
1/3 cup slivered almonds
2 teaspoons olive oil
2 medium yellow onions, halved and thinly sliced
1 small red chile, deseeded, finely chopped
1 cup couscous
1/3 cup currants
1/3 cup fresh coriander leaves, or cilantro for garnish
Preparation
Combine all items for marinade: the lemon juice, honey, garlic. saffron, cumin, ginger, thyme, cinnamon, paprika, parsley and salt in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavors (I prefer over night).
Preheat the oven to 180ºC.
Remove the chicken from the marinade and reserve the marinade.
Place the chicken and the preserved lemon in a roasting pan.
Roast in a preheated oven for 20 minutes, or until cooked through.
Transfer the chicken and lemon to serving plate.
Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat.
Cook, stirring, for 5 minutes or until the sauce reduces.
Remove from the heat (this is the marinade mixture).
Heat a small sauté pan over a medium heat, add the almonds and toast, stirring, for 2 minutes.
Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
Add the remaining stock, wine and bring to the boil.
Remove from the heat.
Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
Use a fork to separate the grains.
Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.
Remove from the heat.
Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander or cilantro, top with chicken and serve with baked preserved lemon slices.
