For the chicken: Mix the chicken with the lemon juice, oil,
oregano, pepper, thyme, salt and preserved lemon in a large bowl. Cover and refrigerate for about 2 hours.
For the vegetables and sauce: Combine the
vegetable oil, salt, pepper,
ginger, olive oil, turmeric, tomatoes and onions in a pan. Cook uncovered over medium to medium-high heat, stirring occasionally, until browned and the
onions and
tomatoes have formed a thick sauce, about 15 minutes. Add 8 1/2 cups water, the
chickpeas,
cilantro and parsley. Cover and bring to a boil over high heat, and then reduce the heat to medium and
simmer rapidly, 25 to 30 minutes.
Add the carrots,
turnips and
sweet potatoes and cook for about 15 minutes. Add the
zucchini and butternut squash and cook until all of the vegetables are cooked through, about 25 minutes. Test the vegetables for doneness, cooking longer if necessary. Taste the sauce - it should be salty and peppery. Adjust the seasoning if desired.
For the couscous: Combine 3 cups water, the butter, oil,
cinnamon, turmeric and salt in a large saucepan and bring to boil. Remove the
saucepan from the heat. Stir in the couscous, cover and let stand for about 10 minutes. Toss the couscous and rub it between your palms to break up any balls or clumps.
Preheat the
grill to high heat.
Skewer the chicken, and then grill for 7 to 10 minutes, basting frequently with the leftover juices in the bowl and turning the chicken occasionally.
To serve the couscous, shape it into a mound with a well in the center. Put the vegetables into the well, and arrange the lemon chicken on top and all around. Distribute the sauce evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more sauce.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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