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Chicken And Preserved Lemon

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Ingredients

Adjust Servings:
2 tablespoons oil
8 chicken thigh fillets trimmed and halved
2 onions chopped
2 cloves garlic chopped
1 teaspoon fresh gingerroot chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 cup chicken stock
1/4 cup lemon juice
4 pieces preserved lemons rinsed flesh discarded
1/2 cup pitted green olives
1 tablespoon chopped fresh parsley

Nutritional information

184.9
Calories
78 g
Calories From Fat
8.7 g
Total Fat
1.7 g
Saturated Fat
77.6 mg
Cholesterol
138.2mg
Sodium
6.6 g
Carbs
0.7 g
Dietary Fiber
2.5 g
Sugars
19.6 g
Protein
147g
Serving Size (g)
6
Serving Size

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Chicken And Preserved Lemon

Features:
    Cuisine:

    A friend of mine was not only kind enough to educate me regarding preserved lemons, then gave me a bit of it (which I diced) to use in this recipe! Made only half a recipe using 4 medium chicken breasts! Other than that I followed the ingredients & directions as given & served it over brown rice for a GREATLY SATISFYING DINNER! Thanks for the keeper! [Tagged, made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken and Preserved Lemon,Really intense lemony flavour, we like this a lot.,A friend of mine was not only kind enough to educate me regarding preserved lemons, then gave me a bit of it (which I diced) to use in this recipe! Made only half a recipe using 4 medium chicken breasts! Other than that I followed the ingredients & directions as given & served it over brown rice for a GREATLY SATISFYING DINNER! Thanks for the keeper! [Tagged, made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]


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    Steps

    1
    Done

    Heat the Oil in a Large, Heavy-Based Frying Pan.

    2
    Done

    Brown the Chicken Over High Heat on All Sides.

    3
    Done

    Remove from the Pan and Set Aside.

    4
    Done

    Place the Onion, Garlic and Ginger in a Food Processor and Work Until Smooth.

    5
    Done

    Add This Puree to the Frying Pan and Stir Over Medium Heat For a Minute or Two, Then Add the Cayenne Pepper and Paprika.

    6
    Done

    Add the Stock and Lemon Juice to the Pan, Bring to the Boil Stirring to Combine.

    7
    Done

    Reduce the Heat and Simmer For 5 Minutes or Until Reduced by About 1/3.

    8
    Done

    Return the Chicken to the Pan and Add the Lemon and Olives and Cook Over a Medium Heat For a Further 10 Minutes, or Until the Chicken Is Cooked Through.

    9
    Done

    Serve Sprinkled With the Parsley.

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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