Chicken with caramelized sumac onions, preserved lemon, and Israeli couscous from Food52 by Yotam Ottolenghi

  • grapeseed oil
  • preserved lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute any high-heat oil for grapeseed oil.

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Notes about this recipe

  • Eat Your Books

    Can substitute any high-heat oil for grapeseed oil.

  • Laura on March 11, 2019

    I chose this recipe as a way to use up some preserved lemons and it was great! I was a bit skeptical that the Israeli couscous would cook properly in the pot with the chicken and ended up adding more chicken broth than called for to help ensure that it would. It cooked beautifully -- no problem at all. I used ghee to brown the chicken -- I used bone-in, skinless breasts. The breasts were quite large and I was afraid the cook time would be a little too short and it was -- I increased it accordingly. The chicken turned out really moist and flavorful. The spices and the preserved lemon made this a really delicious meal. I'd make it again anytime.

  • jumali on December 08, 2015

    I was skeptical about the amount of spice, but both my husband and I loved this dish. I used red onions and boneless chicken thighs.

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