Thursday, September 2, 2010

Chicken with Preserved Lemons

A few months back, with a profusly fruiting lemon tree, I decided I would make some preserved lemons....and wow, amazing...such a simple thing to do, but does it pack flavour into your we have been looking for great recipes to use our jars of preserved Lemons and this is one of them....YUM...!!!!

Just quickly making your own Preserved lemons, is easy simply quarter yourlemons and packing them tightly in sterilised jars with salt, lemon juice and flavourings such as cinnamon or cloves. The jars are left in a cool, dry place for 30 days for the rind and pith to soften.

To then prepare them for cooking, remove and discard the flesh, rinse well before slicing/dicing and adding to your dish.
Be sure to refrigerate your jars after opeing.

Chicken with preserved lemon
Photo by Sonia  Cooked by Masterchef Brian :)
Recipe from

(serves 4)
  • 2 brown onions, diced
  • 2 preserved lemons, flesh discarded, rind chopped
  • 1 teaspoon coriander seeds, crushed
  • 2cm piece ginger, peeled, finely grated
  • 1/4 cup olive oil
  • 8 chicken pieces, on the bone
  • pinch of saffron
  • cooked pasta, to serve
The How To

  • Combine onion, lemon rind, coriander, ginger and 2 tablespoons oil in a large, shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 1 hour.

  • Heat remaining 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Remove chicken from marinade, scraping away onion. Cook chicken, turning occasionally, for 10 minutes or until golden. Transfer chicken to a plate and wipe pan clean.

  • Reduce heat to medium-low. Add marinade to pan. Cook, stirring occasionally, for 4 to 6 minutes or until onion is tender. Return chicken to pan. Add 1/2 cup cold water. Increase heat to medium. Cook, covered, for 15 minutes. Add saffron. Cook, uncovered, for 15 minutes or until chicken is cooked through and sauce reduced. Season with pepper. Serve with pasta.

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