Chicken And Preserved Lemon

1. 1

   Heat the oil in a large, heavy-based frying pan.

2. 2

   Brown the chicken over high heat on all sides.

3. 3

   Remove from the pan and set aside.

4. 4

   Place the onion, garlic and ginger in a food processor and work until smooth.

5. 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. 6

   Add the stock and lemon juice to the pan, bring to the boil stirring to combine.

7. 7

   Reduce the heat and simmer for 5 minutes or until reduced by about 1/3.

8. 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. 9

   Serve sprinkled with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.