Description
This garlic-lemon chicken with saffron pearl couscous and zucchini is a bright, comforting dish that combines juicy, citrusy chicken with aromatic couscous and sautéed vegetables for a balanced, wholesome meal.
Ingredients
- 1 kg boneless, skinless chicken thighs or chicken breasts
- 4 cloves garlic, finely minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 1 1/2 cups pearl couscous
- 2 cups chicken broth or water
- 1/4 teaspoon saffron threads
- 1 tablespoon olive oil (for couscous)
- 1/2 teaspoon salt (for couscous)
- 2 medium zucchini, sliced into half-moons
- 1 tablespoon olive oil (for zucchini)
- 1/4 teaspoon salt (for zucchini)
- 1/4 teaspoon black pepper (for zucchini)
Instructions
- In a large bowl, combine the chicken, garlic, lemon juice, lemon zest, olive oil, cumin, paprika, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Heat a large skillet over medium heat. Add the marinated chicken and cook for 5–7 minutes per side, until golden on the outside and fully cooked through. Remove the chicken from the pan and set aside, keeping it warm.
- In a small bowl, warm the chicken broth slightly and add the saffron threads. Let them steep for 5 minutes.
- In a medium saucepan, heat olive oil over medium heat. Add the pearl couscous and toast for 2–3 minutes, stirring frequently, until lightly golden.
- Pour in the saffron-infused broth and salt. Bring to a gentle boil, then reduce heat, cover, and simmer for 10–12 minutes until the couscous is tender and the liquid is absorbed. Fluff with a fork.
- While the couscous cooks, heat olive oil in a skillet over medium heat. Add the zucchini, salt, and black pepper. Sauté for 4–5 minutes until tender but still slightly crisp.
- To serve, spoon the saffron pearl couscous onto plates, top with zucchini, and finish with the garlic-lemon chicken. Garnish with chopped parsley if desired.
Notes
- Chicken breasts can be used instead of thighs—just avoid overcooking.
- If saffron is unavailable, substitute a pinch of turmeric for color.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of water or broth.
- This recipe is naturally dairy-free and halal-friendly.
- You can prepare the components ahead and reheat when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
