Ingredients

• 50 grams butter
• 1 corn-fed chicken, cut into 8 portions
• 1 onion, peeled ad cut into wedges
• 2 lemons, quartered, core and pips removed
• ½ cup green olives, drained
• 2 cups good chicken stock

Preserved lemon couscous

• 1 cup couscous
• 1 cup boiling chicken stock
• 1 preserved lemon, skin only, diced
• 2-3 teaspoons whole coriander seeds, toasted and crushed
• 1-3 tablespoons lemon olive oil
• 2 tablespoons freshly chopped coriander
• ¼ cup salted toasted almonds

Method

1. Heat the butter in a heavy-based frying pan and brown the chicken pieces, turning once. Drain and set aside.
2. Cook the onion wedges in the residue butter until lightly coloured. Drain and set aside. Increase the heat and brown the flesh of the quartered lemons.
3. Arrange the browned chicken in a single layer in a roasting pan or ovenproof dish with the onion, lemons, olives and chicken stock. Season with salt and pepper. Cook uncovered at 190ºC for 35-40 minutes, or until the chicken is tender.

Lemon couscous

1. Pour the boiling stock over the couscous and allow to stand for 10 minutes until the liquid is absorbed. Fluff with a fork into separate grains.
2. Add the diced preserved lemon skin (do not use the flesh), coriander seeds, olive oil, fresh coriander and almonds. Toss gently and season with salt and pepper, if wished.