Moroccan Chicken with Couscous

Marinade
1/4 cup fresh lemon juice
2 tablespoons honey
2 garlic cloves, crushed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

8 large skinless chicken breasts
8 wedges preserved lemons

1 1/2 cups chicken stock
1/3 cup slivered almond
2 teaspoons olive oil
1 small yellow onion, halved, finely chopped
1 small red chile, deseeded, finely chopped
1 cup couscous or quinoa (needs to cook for 15 minutes)
1/3 cup fresh coriander leaves, firmly packed

Directions
Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.

Preheat the oven to 180ºC. Remove the chicken from the marinade and reserve the marinade. Place the chicken and the preserved lemon in a roasting pan. Roast in a preheated oven for 20 minutes, or until cooked through. Transfer the chicken and lemon to serving plate. Deglaze the pan with some of the marinade and/or chicken stock and sauce the chicken.

Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened. Add the remaining marinade and/or some stock (total 1 cup) and bring to the boil.Remove from the heat. Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Garnish with the coriander and toasted almonds.

Garlic Sumac Prawns with Lemon Rice

4 tbsp olive oil
1 onion, halved and finely sliced
300g long-grain rice
550ml water or stock
1 tsp salt
1 tsp turmeric
2 tbsp lemon juice and 1 tbsp lemon zest; or
1 wedge of preserved lemon rind, diced
3 garlic cloves, finely sliced
12 medium prawns, peeled, deveined with tails left
1/2 tsp cayenne pepper
1 tsp ground coriander
1 tsp sumac and extra for serving
2 tbsp chopped parsley
2 tbsp chopped mint
1 lemon, cut into wedges

Heat two tablespoons of oil in a frypan and cook onion gently for five minutes. Rinse the rice under cold running water, shake dry and add to the onions, tossing well. Add water, salt, turmeric, lemon juice and zest ( or preserved lemon) and bring to the boil. Cover tightly, reduce the heat to very low and simmer for 15 minutes. Remove from heat and leave to rest, covered, while cooking the prawns. Heat remaining oil in frypan and cook garlic over medium heat. Add prawns, cayenne, coriander and sumac, tossing well until the prawns are cooked and the garlic is golden and nutty. Toss parsley and mint through rice, top with prawns, garlic, a final dusting of sumac and lemon wedges for squeezing.