Suppers in South Africa (2)

6 August

Lemon Chicken with cous-cous

This is one of my favorite dishes. It is a chicken dish that is adapted from a similar dish that I had as a lunch at the Westin Hotel in Boston, USA many years ago.

I use chicken thighs in stead of chicken breast fillets because the thighs are more juicy and have more flavor. Of course, this dish is especially nice if you can harvest the lemons from your own garden as I do!

2-3 chicken thighs per person is usually enough.
2-3 fresh lemons
Cous-Cous
Chicken Spice (Portuguese chicken spice or other)
Cooking oil and butter
Cinnamon
Maizena

I always give the chicken thighs a "bath" first... Who knows what hands have touched them??? Let them drip off, then sear them, skin down first, in a moderately hot pan in a mix of oil and butter. (I use a Russel/Hobb electrical pan). Sprinkle the spices on both side, then put a slice of lemon on each thigh. Turn down the heat from 10/12 to 6/12 and put a lid on the pan. Let it cook on this medium heat for 20-30 minutes.
In the meantime squash 1-2 lemons. Take away the pips. Then mix in about a tablespoon of Maizena.
Prepare the Cous-Cous using the package instructions. I always use an extra nob of butter and add cinnamon.
When the chicken thighs are cooked, put them in a separate preheated bowl. Add the lemon/Maizena mix in the pan to make a nice sauce, add some freshly ground black pepper.

Serve with some steamed vegetables... I love broccoli...