Chicken with Preserved Lemon and Shallots
Photography Aaron McLean.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
1 teaspoon each ground ginger, cumin, paprika and salt
4 chicken marylands (leg and thigh)
12 shallots, peeled 250 mls white wine
3 preserved lemon quarters 12 sage leaves
sea salt and freshly ground pepper
12 large unpitted green olives, lightly crushed
METHOD
Preheat the oven to 200°C. Heat the oil in an ovenproof sauté pan with a lid, over a medium heat.
Combine the ground spices and salt and sprinkle over both sides of the chicken.
Place in the pan and brown on both sides.
Remove, taking care not to break the skin, and set aside. Add the shallots to the pan and cook until golden.
Return the chicken to the pan, pour over the wine and allow to bubble up for a minute.
Scrape the flesh from the preserved lemon quarters and discard. Thinly slice the rind and add to the chicken along with the whole sage leaves and olives.
Season lightly, cover and place in the oven to braise for 40 minutes or until the chicken is cooked.
Serve with crispy potatoes and green beans. Serves 4
Preserved lemons: Lemons are preserved in salt and lemon juice, sometimes with spices such as cinnamon and bayleaf. They are ready to use after 4 weeks. Only the rind is used – the flesh is scraped away and discarded.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.