For 6 people- Difficulty: Average

Preparation: 10 mins

Cooking: 30 mins

Ingredients

2 whole Albert Ménès preserved beldi lemons

2 tbsp of Albert Ménès ras el hanout

1 tbsp of Albert Ménès turmeric

100g of black and green olives

3 pinches of Albert Ménès coriander leaves

1 large free-range chicken cut into pieces

4 sachets of couscous

25 cl of instant vegetable stock

3 tbsp of olive oil

2 onions

2 cloves of garlic

Salt and pepper

Preparation

Peel and slice the onions, peel and remove the centr stalk of the garlic cloves. Cut the Beldi preserved lemons in four.

Heat the olive oil in a casserole dish and brown the chicken pieces, the chopped onions, the ras el hanout and the turmeric.

When the chicken and onions are well browned, add the preserved lemon wedges, coriander, garlic, olives, vegetable stock and season with salt and pepper. Simmer for about 20 minutes.

A few minutes before serving, plunge the couscous sachets into boiling salted water and let swell for one minute. Open the sachets, then spread the couscous on warm plates. Add the chicken pieces and the sauce. Serve immediately.

Tags: Albert Ménès, Lemon, Cooking, Dish, Chicken, Recipe, Tagine, Meat