Ingredients
-
2
-
8
-
2
-
2
-
1
-
1/2
-
1/2
-
1
-
1/4
-
4
-
1/2
-
1
-
-
-
Directions
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. |
