May 23, 2010

Roast Lemon Chicken with Cashew Cous Cous

Quite some time ago now I was searching for dinner inspiration on the internet. Occasionally I end up at Taste.com.au. On this particular visit I stumbled across a nice easy recipe that produces an absolutely delicious dinner.

The whole thing is very little fuss and uses basic ingredients. You essentially combine it all together and leave it in the oven until it's cooked through and incredibly delicious. It also can involve LOTS of garlic...which for me is never a bad thing :)

For my family though, it needed a little more, so I modified the recipe slightly and added cous cous to the mix. Gotta love cous cous.

Roast Lemon Chicken with Cashew Cous Cous
(From Taste.com.au)

Serves 4

2 large lemons
3 garlic cloves, crushed (don’t be shy with the garlic)
2 tablespoons olive oil
1kg chicken thighs with bone (fine without the bone but better with. Do not use breast meat)
600g Pontiac potatoes, scrubbed, cut into wedges (must be Pontiac or red skinned potatoes)
3 sprigs rosemary, leaves removed
400g steamed green beans, to serve
1 packet of couscous
Roasted cashew nuts – enough to show in the cous cous

Preheat oven to 200oC. Juice 1 lemon. Cut remaining lemon into wedges. Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl. Toss to combine. Arrange in a roasting pan.

Place lemon wedges over chicken and potatoes. Sprinkle with rosemary. And place the bare stems on top.

Roast for 45 minutes or until chicken is golden and lemons slightly charred. Serve with steamed beans, cous cous with cashews combined and chicken gravy.

It really is a VERY easy recipe to do...and puts dinner on the table which is a super bonus. Here's some pics of what I made.

This is the garlic, lemon and chicken combined and placed on a baking tray. Usually I would use a baking dish because there can be a lot of lemon juice and pan juices involved...but the baking dish was being used for another recipe.

Ready to go into the oven

This is the cooked product. I let it cook long enough that the lemon beings to char and the potatoes become nice and crunchy. The great thing about this recipe is that the chicken doesn't dry out. This is because we use thigh meat, and it is cooked in juices...so it's almost...kind of...basted.

Cooked and resting

This is the finished plate. I cooked the beans with a good couple of pinches of salt and use the cous cous as a bed for the chicken and potatoes to rest on.

Roast Lemon Chicken with Cashew Couscous

Enjoy!

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