Wednesday, 31 May 2017

Chicken with Preserved Lemon Prune and Cherry



We're having a Moroccan-themed dinner tonight



Chicken with Preserved Lemon Prune and Cherry

6 bone-in, skinless chicken thighs
1/2 tsp turmeric powder
salt and ground black pepper
2 tbsp olive oil

1 large onion, chopped
3 cloves garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground cinnamon
2 tbsp harissa

 a pinch of saffron
2 cups chicken stock
10 pitted prunes, halved
1 cup dried cherries
1/2 preserved lemon** (use only the peel)
fresh coriander leaves, chopped
 fresh pomegranate arils

Season chicken with turmeric, salt and pepper.
In a heatproof dish, heat the oil and brown the chicken on all sides.
Transfer to a dish and set aside for later.

Using the same oil, add the onion, ground spices and harissa.
Add a little water and saute until the onion soften.

Add chicken to the pan.
Stir in prunes and cherries and cook over medium heat for another 2 minutes.

Add the chicken stock and bring it to boil.
Cover the pan and place the dish in a 150C oven for about 1 hour.
After an hour, remove the dish from the oven and stir in chopped lemon peel
Simmer over medium heat for another 20 minutes
Adjust seasoning if necessary.
To serve, sprinkle with chopped coriander and pomegranate arils.
 







** Homemade preserved lemon
Clean lemons thoroughly
Make sure you buy only unwaxed lemons for this purpose
Trim both ends of each lemon
Cut each lemon into quarters, leaving one end still attached
Stuff the middle of each lemon with sea salt
Press lemons firmly into a distilled glass jar, topping each layer with more salt
Place the jar in a cool place, it will be ready to use in about 3 weeks
 

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