Bistro des Z'Artes

Serves 4 persons

Ingredients

4 chicken breasts with skin on

1 home preserved lemon (see note at the bottom)

50g green stoned olives

60g onion chopped

30ml olive oil

½ glass white wine

½ glass water

2tspn cumin

1tspn turmeric

1 cup cous cous

1 cup vegetable stock

1 pepper

½ cucumber

1 onion

Juice of half a lemon

Drizzle of olive oil

Method

1. Measure out the cous cous & put in a bowl. Rub a drizzle of olive oil into it.

2. Pour over the same quantity of vegetable stock as cous cous, add the cumin, salt & pepper. Stir well & cover with cling film.

3. In a very hot flat non- stick frying plan colour the chicken breast skin side down. Season with salt, pepper, turmeric & 1 tspn of cumin.

4. Add the choipped home preserved lemon, olives & onion with the olive oil.

5. When the breast is golden, turn it over & add the half cup of water & the wine.

6. Bake in the oven at 200C until cooked through (approx 8mins)

7. For the fattoush, peel & cube the cucumber, chop the onion & pepper. Mix all together with the lemon juice & olive oil. If you can find Sumak it is perfect in this.

8. To serve heat up the cous cous in the microwave, stirring frequently to break up stuck together bits.

9. Place some of the liquid from cooking the chicken on the plate. Cut the breast to check it is done & place on top. Artrange the fattoush salad & the cous cous around.

Note

For the home preserved lemons cut into a lemon from end to end and squeeze it in your hand until the slits you have made open into smiles. Pack these spaces full of rock salt & placed in jars.

Cover with boiling water & seal.

Leave for at least a week, but they are better after months.

To use just chop up the skin & use for anything.

The middle flesh all gets thrown away.