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Braised chicken with lemon

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 2 medium lemons
  • 1 tablespoon extra virgin olive oil
  • 450g packet chicken thigh steaks ( lemon and herb – see Notes)
  • 2 cups Massel chicken style liquid stock
  • 1 cup couscous
  • 1 cup frozen peas
  • 1/2 cup fresh flat-leaf parsley leaves, roughly chopped


  • 1
    Juice one lemon. Halve and thinly slice remaining lemon.
  • 2
    Heat oil in a large, heavy‑based frying pan over medium‑high heat. Cook chicken, for 1 to 2 minutes each side, or until browned. Add 1 cup stock and lemon juice. Season well with pepper. Cover. Reduce heat to medium‑low. Cook for 5 minutes or until chicken is cooked through. Transfer chicken to a plate. Cover. Add lemon slices to pan. Cook for 3 to 4 minutes or until sauce thickens slightly.
  • 3
    Meanwhile, place remaining stock in a saucepan over high heat. Cover. Bring to the boil. Remove from heat. Add couscous and peas. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff couscous to separate grains.
  • 4
    Add parsley to couscous. Toss to combine. Serve chicken with couscous and drizzle with sauce.

Source: taste.com.au


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