Chicken And Preserved Lemon Recipes

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PRESERVED LEMON CHICKEN



Preserved Lemon Chicken image

Mary says you can use chicken thighs if you prefer but you will need to cook them for 10 minutes longer.

Provided by Grace

Categories     Main Meals

Time 40m

Number Of Ingredients 13

4 small skinless and boneless chicken breasts
2 tbsp olive oil
2 onions, roughly chopped
Garlic clove, crushed
½" knob fresh ginger, finely grated
1 tsp ground cumin
200ml white wine
350ml chicken stock
2 tbsp tomato puree
1 tbsp runny honey
2 preserved lemons, chopped
1 tbsp cornflour
2 tbsp chopped parsley or coriander

Steps:

  • You will need a deep frying pan or saute pan with a lid or a flameproof casserole dish
  • Season the chicken breasts. Heat the oil in the pan and fry the chicken over a high heat until golden brown all over, then set them aside.
  • Add the onions to the pan and fry for a minute. Lower the heat, cover the pan with a lid and cook for about 5 mins. Add the garlic and ginger, sprinkle in the cumin and fry for 30 secs. Stir in the wine and boil for 2 minutes. Add the stock and puree and bring back to the boil. Stir in the honey and preserved lemons and season with salt and pepper.
  • Return the chicken to the pan, cover and bring back to the boil. Lower the heat and leave to simmer gently on the hob for about 20 - 25 minutes until the chicken has cooked through.
  • Mix the cornflour with 3 tbsp of cold water in a small bowl. Add a little of the chicken stock and mix well. Add the cornflour mixture to the pan, bring to the boil and stir over the heat until the sauce has thickened. Check the seasoning.
  • Sprinkle with the herbs, then serve with mashed potato or rice and fresh greens.

Nutrition Facts :

ROASTED CHICKEN WITH PRESERVED LEMONS



Roasted Chicken With Preserved Lemons image

Provided by Mark Bittman And Sam Sifton

Categories     dinner, main course

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

2 3 1/2-pound chickens
4 preserved lemons
1 tablespoon ground cumin
Salt and black pepper to taste
4 tablespoons unsalted butter
2 tablespoons honey

Steps:

  • Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
  • Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
  • Remove from oven, and allow to rest for 15 or 20 minutes.
  • Reduce juice from pan over medium heat. Pour over carved chicken.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 47 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 1024 milligrams, Sugar 5 grams, TransFat 0 grams

BRAISED CHICKEN WITH PRESERVED LEMON



Braised Chicken with Preserved Lemon image

Preserved lemons pack a tart and salty punch to any dish. They are made by rubbing cut lemons with salt, pressing them tightly in a jar with aromatics, and letting them "pickle" for a couple of weeks. Look for them in the grocery store in the same aisle as pickles and condiments.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice, rinsed
1 tablespoon extra-virgin olive oil
4 chicken thighs and 4 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
1 large clove garlic, minced
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 jarred preserved lemon, thinly sliced and seeded
Torn fresh dill, for topping

Steps:

  • Preheat the broiler. Cook the rice as the label directs. Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper. Add to the skillet, skin-side down, and cook until golden, 6 to 8 minutes. Flip and cook until just browned on the other side, about 3 more minutes.
  • Transfer the chicken to a plate and pour off the excess fat from the skillet. Return the skillet to medium-high heat and add the butter; let melt. Add the bell pepper and onion and cook until just softened, about 4 minutes. Add the garlic and 1/2 teaspoon each salt and pepper and cook 1 more minute. Add the wine, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and preserved lemon slices and bring to a simmer.
  • Return the chicken to the skillet, skin-side up. Simmer until the chicken is cooked through and the liquid is reduced by half, about 10 minutes. Place the skillet under the broiler and cook until the chicken skin is crisp, 2 to 3 minutes.
  • Fluff the rice and divide among plates. Serve with the chicken, vegetable mixture and sauce from the skillet; top with dill.

Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 155 milligrams, Sodium 545 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON



Moroccan Chicken with Saffron and Preserved Lemon image

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Provided by katherine99

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 4h57m

Yield 4

Number Of Ingredients 14

¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
½ preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste
2 artichoke bottoms, chopped
¼ cup coarsely chopped parsley

Steps:

  • Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
  • Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
  • Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
  • Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g

CHICKEN AND PRESERVED LEMON



Chicken and Preserved Lemon image

Make and share this Chicken and Preserved Lemon recipe from Food.com.

Provided by JustJanS

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

  • Heat the oil in a large, heavy-based frying pan.
  • Brown the chicken over high heat on all sides.
  • Remove from the pan and set aside.
  • Place the onion, garlic and ginger in a food processor and work until smooth.
  • Add this puree to the frying pan and stir over medium heat for a minute or two, then add the cayenne pepper and paprika.
  • Add the stock and lemon juice to the pan, bring to the boil stirring to combine.
  • Reduce the heat and simmer for 5 minutes or until reduced by about 1/3.
  • 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.
  • Serve sprinkled with the parsley.

ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON



One-Pan Chicken and Rice with Preserved Lemon image

This skillet chicken and basmati rice dish is anything but plain and humble. A homemade seasoning mix, preserved lemon and spiced and pan-seared chicken breasts give the dish bold flavor that's hard to resist. It's quick enough to make as a delicious weeknight dinner but tasty enough for entertaining or a special-occasion meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 1/2 cups basmati rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
Kosher salt
4 boneless skinless chicken breasts (6 to 8 ounces each)
4 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 preserved lemon (see Cook's Note)
3/4 cup pitted green olives
1 1/2 cups chicken broth
1/2 cup parsley leaves, chopped

Steps:

  • Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
  • Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
  • Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
  • Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
  • Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
  • You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tagine With Olives and Preserved Lemons image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

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