one-pot chicken with pearl couscous and preserved lemon

• portioner: SERVES 4 TO 6

Ingredienser

4 tablespoons extra-virgin olive oil

2-1/2 cups pearl couscous

1 whole chicken (3-½ to 4 pounds), salted in advance

ó garlic cloves, peeled and left whole

1 large onion, diced

2 tablespoons ground cumin

2 cups water

6 tablespoons Preserved Meyer Lemon Paste (this page)

12 Medjool dates, pited and torn in half Kosher salt

Finely grated zest and juice of 1 lemon

Finely chopped cilantro or parsley, for garnish

Vejledning

Set a large Dutch oven over medium- high heat and add 2 tablespoons of the oil. When it shimmers, add the couscous. Cook, stirring constantly, until toasted and golden brown, about 6 minutes. Transfer the couscous to bowl and set aside.

Return the pot to the heat and add the remaining 2 tablespoons oil. When it shimmers, carefully lay in the chicken, breast-side down, and cook until golden brown, 4 to 6 minutes. Use tongs to carefully remove the chicken to a plate.

Reduce the heat to medium and add the garlic, onion, and cumin and cook, stirring occasionally, until the onions are just starting to grow tender, about 6 minutes.

Return the chicken to the pot, breast- side up. Add the water and preserved lemon paste and stir to combine. Bring the mixture to a boil, then reduce to a simmer and cover tightly with a lid. Cook until the chicken thigh is tender at the bone, 45 minutes to 1 hour.

Uncover the pot and stir in the couscous and dates. Taste the broth- it should be flavorful and highly seasoned. If needed, adjust the seasoning with salt (I've never needed to add more salt at this point, but your preserved lemon paste may not be as salty as mine). Cover and cook at a simmer, stirring occasionally, until the couscous is al dente, albout 15 minutes. Leave the pot covered off the heat for another 10 to 15 minutes -the couscous will continue absorbing the broth and finish cooking, and the chicken will rest during this time.

Remove the chicken to carve it. Stir the lemon zest and juice into the

couscous, and adjust the seasoning with salt as needed. Return the carved chicken to the pot and garnish with cilantro. Serve hot.

Cover and refrigerate leftovers for up to 3 days. Add a little water and, stirring, gently return to a boil to reheat.

Notater

Recipe from good things, by samin nosrat.