5.0
(2)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.
Step 2
Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata
Step 3
(a classic fresh herb flavouring). Set aside.
Step 4
Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.
Step 5
Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.
Step 6
Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.
Your folders
simplyrecipes.com
4.9
(104)
1 hours
Your folders
cookidoo.com.au
30 minutes
Your folders
thenoshery.com
4.6
(5)
Your folders
taste.com.au
4.8
(14)
70 minutes
Your folders
epicurious.com
3.5
(151)
55
Your folders
mediterraneanliving.com
4.8
(14)
150 minutes
Your folders
epicurious.com
4.0
(68)
Your folders
eatingwell.com
4.0
Your folders
ralphs.com
Your folders
bhg.com
4.0
(35)
Your folders
theforkedspoon.com
4.8
(99)
90 minutes
Your folders
bbcgoodfood.com
40 minutes
Your folders
deliciouslittlebites.com
5.0
(5)
20 minutes
Your folders
instantpoteats.com
4.9
(8)
35 minutes
Your folders
instantpoteats.com
4.8
(4)
35 minutes
Your folders
cooking.nytimes.com
5.0
(2.3k)
Your folders
bhg.com
4.0
(20)
Your folders
maureenabood.com
Your folders
zenbelly.com
5.0
(5)
50 minutes