Mainly Meat‎ > ‎Chicken & Poultry‎ > ‎

Lemon Chicken

This is a lovely dish that features preserved lemon and coriander flavours - thanks to Carmen who showed me how to use preserved lemon.  I make mine in the slow cooker but you can do the same in a tagine or casserole dish in the oven.

If you use a slow cooker, you can simply brown off the chicken and herbs, add them to the cooker bowl and combine steps 6-9.  Cook for 4 hours on high setting, then add the fresh herb leaves at the end.

Ingredients:

  • 1/4 cup of olive oil for pan-frying chicken and spices
  • 4 chicken breasts or equivalent in chicken pieces
  • 4 cloves of garlic, finely chopped
  •  1 tab sweet paprika
  • 1 tsp cumin
  • 1 tsp ground ginger (or 2 tsp minced fresh ginger)
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fresh ground black pepper
  • 1/2 teaspoon saffron threads, soaked in a little water
  • 1/2 cup chopped fresh coriander stems and cleaned roots - save leaves for later
  • 3 onions finely chopped
  • 2 cups chicken stock (or water)
  • 1 cup pitted green or Kalamata olives or 8 fresh dates pitted and halved
  • 1 preserved lemon, rinsed, pulp removed and sliced thinly
  • 1 cup fresh coriander leaves, chopped
  • 1 cup flat leafed parsley finely chopped
  • 1/2 salt or to taste

Method:

  1. Heat a couple of tab of the oil in a large tagine or Dutch oven and fry the chicken in batches untill golden brown on all side
  2. remove chicken from the pan
  3. add more oil to the pan
  4. add the dried herbs and spices, garlic, onions and coriander stems and stir-fry over high heat for a few minutes until fragrant and onions have sweated down
  5. return the chicken pieces to the pan with the spice mixture
  6. add chicken stock (if using a slow cooker, only use 1/2 cup stock) bring to the boil, reduce heat and cover
  7. simmer on low heat for 30 minutes or more
  8. add the preserved lemons and olives (or dates)
  9. continue cooking for a further 30 minutes
  10. at the end of the cooking, parsley and coriander
  11. check the gravy for salt and add salt to taste - you may not need any.
  12. serve directly at the table with couscous or rice.