Ready in 1 hour 45 minutes
A lemon chicken dish cooked with preserved lemons for a more pungent lemon flavor.
Heat the oil in the bottom of a tagine or a large Dutch oven. Saute the onion and garlic over moderate heat until onion is translucent and soft, about 5 minutes. Either move to side of pan or set aside while browning chicken pieces.
Raise the heat, add the chicken pieces, and brown evenly turning often. Add the turmeric, cilantro, chicken stock, salt, pepper and bring to a simmer.
Meanwhile rinse the pieces of lemon in cold running water and with a sharp chef knife trim the flesh and white pith of the lemon and discard. Cut the softened rind into thin strips and stir into the chicken. Return the onion and garlic to the chicken if previously set aside.
Cover and cook very slowly for about 90 minutes. Remove lid and if necessary, boil rapidly to reduce and thicken.
Garnish with fresh cilantro before serving with couscous.
Veda6 4y agoVery, very easy. I added a can of chickpeas which stretched the dish a bit further and a big handful of coriander at the end for some more freshness and the whole family really enjoyed the dish. Will make it again- looks quite impressive but it is so, so simple!
TifG 5y agoAbsolutely delicious. The chicken was soooo tender. My husband couldn't stop complimenting the dish.
taylormaid 6y agoThank you, we enjoyed it very much
sherlocki 6y agoThis is a fantastic dish!
weckle 6y agoPlan one month ahead for this dish, to make your own preserved lemons. [I posted this recipe.]