Chicken And Preserved Lemon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat the oil in a large, heavy-based frying pan.
• 2 brown the chicken over high heat on all sides.
• 3 remove from the pan and set aside.
• 4 place the onion, garlic and ginger in a food processor and work until smooth.
• 5 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 add the stock and lemon juice to the pan, bring to the boil stirring to combine.
• 7 reduce the heat and simmer for 5 minutes or until reduced by about 1/3.
• 8 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 serve sprinkled with the parsley.