Lemon Cumin Chicken
This lemon cumin chicken is quick, easy, and a bit audacious (at least in terms of seasoning). The citrusy tang of lemon lends brightness, the earthy flavor of cumin provides satisfying warmth and depth, and an assertive combination of garlic and mint keeps things interesting. As the saying goes, fortune favors the bold.
Servings 4 servings
Equipment
- microplane (or a cheese grater with small holes)
Ingredients
- zest of one lemon
- ⅓ cup fresh lemon juice
- ⅓ cup olive oil (plus 1 tablespoon for the couscous)
- 3 tablespoons fresh mint leaves finely shredded
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken breasts cut into chunks
- 10 ounces couscous Moroccan variety (about 1¾ cups)
- 2 cups chicken stock
- lemon wedges (to serve)
Instructions
- Place the lemon zest, lemon juice, olive oil, about half of the mint, about half of the minced garlic, cumin paprika, salt, and pepper in a large bowl. Mix briefly to combine the marinade.
- Add the chicken and stir to coat. Let stand at room temperature for 30 minutes, stirring occasionally.
- Place a large skillet over medium high heat. When the skillet is hot, add the chicken along with the marinade. Once the liquid has come to a boil, adjust the heat to a simmer and then cover the pan with a lid. Cook for 7 to 10 minutes, or until the chicken is cooked through.
- In the meantime, prepare the couscous according to the package instructions, using chicken stock (instead of water).
- To serve, spoon the lemon cumin chicken onto a bed of couscous and sprinkle some of the remaining mint and garlic over the top. Place a couple of lemon wedges alongside.