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Name: Preserved Lemon Citrus Chicken with Coriander Gremolata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Coriander Gremolata:; 1 clove garlic finely chopped; 1 teaspoon red wine vinegar; Zest 1/2 lemon; 2 stems fresh thyme leaves finely chopped; 2 tablespoons fresh coriander chopped; Salt and pepper; 2 tablespoons preserved lemon finely chopped; Lemon Citrus Chicken:; 1 chicken thigh cut into pieces; 1 tablespoon fresh coriander leaves chopped; Salt and pepper; 2 tablespoons vegetable oil; 1 or 2 small preserved lemons thinly sliced, seeded, and rinsed; 2 cloves garlic thinly sliced; 1 teaspoon red wine vinegar; Zest of 1/2 lemon; 3/4 cup dry white wine; 1 cup homemade chicken stock; 2 tablespoons fresh cream

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INGREDIENTS

Coriander Gremolata:
1 clove garlic ; finely chopped
1 teaspoon red wine vinegar
Zest 1/2 lemon
2 stems fresh thyme ; leaves finely chopped
2 tablespoons fresh coriander ; chopped
Salt and pepper
2 tablespoons preserved lemon ; finely chopped
Lemon Citrus Chicken:
1 chicken thigh ; cut into pieces
1 tablespoon fresh coriander leaves ; chopped
Salt and pepper
2 tablespoons vegetable oil
1 or 2 small preserved lemons ; thinly sliced, seeded, and rinsed
2 cloves garlic ; thinly sliced
1 teaspoon red wine vinegar
Zest of 1/2 lemon
3/4 cup dry white wine
1 cup homemade chicken stock
2 tablespoons fresh cream

Recipe

INSTRUCTIONS

It’s very simple. All you have to do is mix the above ingredients together to make the Coriander Gremolata.

For Chicken: Ask your butcher only for thighs and drumsticks. Season the chicken pieces liberally with salt and pepper, and sprinkle with 1 tablespoon chopped fresh coriander.

Heat a wide, deep sauté pan over medium heat, and when the pan is hot, add the oil. Place the chicken in the hot pan, and sear until golden brown. Turn over, and sear until golden brown on the other side. Remove to a plate.

Lower the heat to low, and add the preserved lemons, garlic, and citrus zests. Quickly stir them around in the hot oil, and then add the white wine. Raise the heat to high, and use tongs to pick up all the pieces of crisp chicken from the bottom of the pan. Add the stock, and season with salt and pepper.

Add the chicken pieces back into the pot, and when the liquid boils, reduce the heat to low. Cover the pot, and cook for 30 minutes.

Remove the lid, and cook uncovered for 5 minutes more. Take the pan off the heat, and move the chicken pieces to a serving platter. Whisk 2 tablespoons of fresh cream into the hot wine and stock, and then pour over the chicken. Top with the Coriander Gremolata and serve with crusty baguette or rice.

Mix together all the ingredients in a small bowl and then sprinkle on top of the hot Preserved Lemon Citrus Chicken.

NOTES

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Preserved Lemon Citrus Chicken with Coriander Gremolata

Coriander Gremolata:
1 clove garlic finely chopped
1 teaspoon red wine vinegar
 Zest 1/2 lemon
2 stems fresh thyme leaves finely chopped
2 tablespoons fresh coriander chopped
 Salt and pepper
2 tablespoons preserved lemon finely chopped
 Lemon Citrus Chicken:
1 chicken thigh cut into pieces
1 tablespoon fresh coriander leaves chopped
 Salt and pepper
2 tablespoons vegetable oil
1 or 2 small preserved lemons thinly sliced, seeded, and rinsed
2 cloves garlic thinly sliced
1 teaspoon red wine vinegar
 Zest of 1/2 lemon
3/4 cup dry white wine
1 cup homemade chicken stock
2 tablespoons fresh cream

It’s very simple. All you have to do is mix the above ingredients together to make the Coriander Gremolata.

For Chicken:  Ask your butcher only for thighs and drumsticks. Season the chicken pieces liberally with salt and pepper, and sprinkle with 1 tablespoon chopped fresh coriander.
 
Heat a wide, deep sauté pan over medium heat, and when the pan is hot, add the oil. Place the chicken in the hot pan, and sear until golden brown. Turn over, and sear until golden brown on the other side. Remove to a plate.
 
Lower the heat to low, and add the preserved lemons, garlic, and citrus zests. Quickly stir them around in the hot oil, and then add the white wine. Raise the heat to high, and use tongs to pick up all the pieces of crisp chicken from the bottom of the pan. Add the stock, and season with salt and pepper.
 
Add the chicken pieces back into the pot, and when the liquid boils, reduce the heat to low. Cover the pot, and cook for 30 minutes.
 
Remove the lid, and cook uncovered for 5 minutes more. Take the pan off the heat, and move the chicken pieces to a serving platter. Whisk 2 tablespoons of fresh cream into the hot wine and stock, and then pour over the chicken. Top with the Coriander Gremolata and serve with crusty baguette or rice.
 
Mix together all the ingredients in a small bowl and then sprinkle on top of the hot Preserved Lemon Citrus Chicken.

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Nutrition

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Serving Size: 1 Recipe (430g)
Recipe Makes: 1 Serving

Calories: 513
Calories from Fat: 334 (65%)

Amt Per Serving		% DV

	Total Fat 37.1g	49 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 18.3g
	Polyunsanturated Fat 7.4g
Cholesterol 105.2mg		32 %
Sodium 566.6mg		20 %
Potassium 536.4mg		14 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 15.3g
Protein 21.2g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 513

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