This simple dish contains a whole bunch of flavors. Chicken is kept in Greek-style marinade of lemon, garlic and oregano. Thanks raisins, olives and feta cheese, Israeli couscous ptim turns sweet and salty. If you fry couscous before cooking, it will get nutty flavor will be friable and airy. друзьями: 
Time: 55min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Hen
- 6 large chicken thighs on bones with skin (about 900 gr.)
- 1/4 Art. olive oil plus grill lubrication
- 1 tbsp. l dried oregano
- 3 large cloves of garlic, grate
- 2 lemons
Couscous
- 2 tbsp. couscous bird
- 1/3 Art. sliced almonds
- 1/4 Art. olive oil
- 2 tsp chopped ginger
- 2 large cloves of garlic, grate
- 1/4 Art. yellow raisins
- 2/3 Art. feta cheese broken into lumps
- 1/3 Art. pitted olives, cut in half
- 1/3 Art. chopped parsley
- 2 lemons
Recipes with similar ingredients: chicken thighs, couscous groats, cheese feta, oregano, raisins, almonds, olives
Recipe preparation:
- Hen. Place olive oil, oregano, chicken and garlic in a big bag with a clasp. Finely grate the zest of 1 lemon and put in the same bag; add the juice of both lemons. Tight fasten the bag and carefully rub the marinade into the meat with your hands to it was completely covered. Leave to marinate at room temperature while cooking couscous.
- Couscous Preheat the pan to medium high. heat and lightly brown the almonds, stirring occasionally. On medium heat 1 tbsp. l oil in an average stewpan. Add couscous and cook for about 3 minutes, stirring occasionally, until it is lightly browned. Add the ginger and garlic and cook, stirring, about 1 min. Add 2.25 tbsp. water, raisins and 1 tsp salt. Bring to a boil. Cover, set a low fire and cook for about 12 minutes, until the water is absorbed, until soft couscous. Transfer to a large bowl and stir with a fork to break up possible lumps and let go of an unnecessary pair.
- Lighten the grill to moderately high heat. hips out of the bag and put on a plate. Lightly grease the grill oil. Sprinkle plenty of meat with salt and pepper and arrange the pieces skin down on the grill at a short distance from each other. Fry about 3 minutes, until the skin is slightly charred and will move away from lattice. Rotate the chicken about 90 degrees so that it doesn’t burnt, and again fry 3 minutes.
- Turn over and cook for another 5 minutes. Cover the grill and cook more about 10 min., while a high-speed thermometer inserted into the deepest part of each piece will not show 74 ° C. Shift meat on a plate and let serve for at least 5 minutes before serving.
- While the meat is cooling, add 3 tbsp. To couscous. l oils, almonds, feta, olives, parsley, 1/2 tsp salt and a little ground black pepper. Finely grate zest of 1 lemon and add to couscous; squeeze here the juice from both lemons and mix everything. Spread the couscous and Serve the chicken in portions and serve immediately.
