Chicken with Couscous and Citrus
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Chicken with Couscous and Citrus
Category
Meat and Poultry
Cook Time
15 minutes
Ingredients
- 2 oranges, 1 lemon, 1 Lime, and 1 grapefruit (all zested, and suprêmed)
- 1 bunch green onions, cut into 2” pieces
- 1 fennel bulb, small dice
- 1 teaspoon ground coriander seed
- 2 ground cardamom pods
- 6 chicken drumsticks
- 2 tablespoons Fustini's Gremolata Oil
- 1/2 cup Fustini's Sicilian Lemon balsamic
- 2 cups water
- 2 cups couscous
- 1/2 teaspoon paprika
- 5 tablespoon Fustini's Medium SELECT olive oil
- 1 bunch fresh basil
Ingredients
Directions
- Preheat the oven to 350 degrees. Season chicken with salt and pepper. Heat Gremolata oil in a dutch oven and add chicken until browned, remove and add onion and fennel. Sauté, for 3 minutes.
- Add the suprê,med citrus to the vegetables along with the cardamom, coriander, a pinch of pepper, the chicken, and half the zest. Deglaze with vinegar and then water, cover and place in the oven about 10-15 mins.
- Place couscous, 2nd half of the zest, pinch of salt, paprika, and Single Varietal Oil in a bowl and mix together. Bring 2 Cups of water to a boil and pour over couscous, cover and let sit 10 minutes. Chop up the basil and add it to the cooked couscous.