Braised chicken with lemon

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How to make Braised chicken with lemon

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:35
  • Total Time : 0:45

Ingredients

  • 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

Method

  • Step 1 Juice one lemon. Halve and thinly slice remaining lemon.
  • Step 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.
  • Step 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.
  • Step 4 Add parsley to couscous. Toss to combine. Serve chicken with couscous and drizzle with sauce.

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