Lemon Chicken with Couscous

Chicken legs cooked with lemon zest and lemon juice and served with herbed couscous. This is a Sanjeev Kapoor exclusive recipe.

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Lemon Chicken with Couscous

Main Ingredients Chicken legs & breast, Lemon
Cuisine Fusion
Course Main Course Chicken
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Lemon Chicken with Couscous

  • 1 each Chicken legs & breast on the bone
  • 2 Lemon
  • 1 cup Couscous
  • to taste Salt
  • 1 teaspoon Crushed black peppercorns
  • 2 teaspoons Red chilli powder
  • 2 teaspoons Cumin powder
  • 2 teaspoons Garam masala powder
  • 3-4 Olive oil
  • 1 tablespoon Garlic chopped
  • 2 medium Onions
  • 2-3 cups Chicken stock
  • 1 Green chilli roughly chopped
  • a pinch Saffron (kesar)
  • 5-6 Black olives
  • 5-6 Green olives
  • 3-4 Jalapenos pickled and sliced
  • 1 tablespoon Fresh coriander leaves chopped
  • 6-8 Fresh mint leaves


  1. Prick the chicken pieces with a fork.
  2. Mix chicken with salt, ½ teaspoon crushed black peppercorns, ½ teaspoon red chilli powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon olive oil, zest of ½ lemon and the juice of ½ lemon. Keep aside for 15-20 minutes to marinate.
  3. Heat 1 tablespoon olive oil in a pan and place chicken pieces on it, skin side down.
  4. Sear for 1-2 minutes on each side. Remove on a plate and keep aside.
  5. Heat 1 tablespoon olive oil in the same pan. Slice onions length wise and add to the pan.
  6. Add chopped garlic and sauté till onions turn a light brown.
  7. Add remaining cumin powder, red chilli powder, garam masala powder, crushed black peppercorns and mix well.
  8. Add ½ cup chicken stock and mix well. Add green chillies and salt and mix well.
  9. Place the seared chicken pieces in the pan. Pour some of the gravy over it. Add ½ cup chicken stock and mix. Cover and cook for 8 - 10 minutes or till chicken is fully cooked.
  10. Put couscous in a large bowl. Add a few strands of saffron to remaining chicken stock and heat it.
  11. Pour the hot chicken stock over the couscous and cover it with cling film. Keep aside to bloom for 5-6 minutes.
  12. Halve the green and black olives and add to the couscous. Add zest of ½ lemon, pickled jalapenos and coriander leaves. Roughly chop mint leaves and add and mix well.
  13. Add juice of ½ lemon and a few saffron strands to the chicken and mix well. Cover and cook for a minute more.
  14. Spread couscous on a serving plate. Arrange chicken pieces on it and pour some of the sauce over it.
  15. Garnish with coriander leaves and a few strands of saffron and serve hot.