Braised Chicken with Preserved Lemon
Votes: 6
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 18 G., saturated fats 5 G., proteins 34 G., carbohydrates 40 G., fiber 3 G., cholesterol 155 mg, sodium 545 mg, sugar 3 G.
Calories 470, total fat 18 G., saturated fats 5 G., proteins 34 G., carbohydrates 40 G., fiber 3 G., cholesterol 155 mg, sodium 545 mg, sugar 3 G.
Preserved lemons add a vibrant, tart, salty flavor to any dish. They're made by rubbing sliced lemons with salt, pressing them tightly into a jar with aromatic herbs, and marinating for several weeks. Look for them in the canned vegetable section of supermarkets. In this recipe, browned chicken pieces are simmered with lemons and vegetables in white wine and served with steamed basmati rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken thighs and 4 chicken drumsticks (about 1 kg)
- 1 cup basmati rice, rinsed
- 1 tbsp. l. olive oil
- 1 tbsp unsalted butter
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 large clove of garlic, minced
- 0.5 cups dry white wine
- 1.5 cups lightly salted chicken broth
- 1 preserved lemon, thinly sliced, seeds removed
- Freshly torn dill, for sprinkling
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Recipes with similar ingredients: chicken thighs, chicken drumsticks, basmati rice, sweet pepper, lemon, white wine, dill
Cooking the dish according to the recipe:
- Preheat the oven to grill mode. Cook the rice according to package directions.
- Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and black pepper. Place the chicken skin-side down in the skillet and cook until golden brown, 6-8 minutes. Flip and cook until golden brown on the other side, another 3 minutes. Transfer the chicken to a plate and drain any excess fat from the skillet.
- Return the pan to medium heat and add the butter; let it melt. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the garlic and 1/2 teaspoon each of salt and black pepper and cook for another minute. Add the wine, scraping up any browned bits from the bottom of the pan. Add the chicken broth and preserved lemon slices and bring to a simmer.
- Return the chicken to the pan, skin side up. Simmer over low heat until the chicken is cooked through and the liquid has reduced by half, about 10 minutes. Transfer the pan to the broiler and cook until the chicken skin is crispy, 2-3 minutes.
- Fluff the rice and divide among plates. Serve with the chicken, mixed vegetables, and pan sauce, garnished with dill.
Author of the recipe - Khalil Hymore (New York) – food critic, writer and columnist, recipe developer, culinary project mastermind, producer
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