Preserved lemon chicken thighs
Difficulty: Easy4
50
minutesI love the taste of preserved lemons. They’re a brilliant, tangy addition to many dishes – including these chicken thighs. This meal is zingy, satisfying, and takes under an hour to make. It also freezes well, so you can save it for a rainy day.
Ingredients
4 boneless chicken thighs
2 onions
2 preserved lemons
210ml white wine
350ml chicken stock
2 tbsp tomato purée
1 garlic clove
½ inch knob of ginger
1 tsp ground cumin
1 tsp paprika
1 tbsp honey
1 tbsp cornflour
Olive oil
Chopped parsley
Directions
Heat oil in either a large frying pan with a lid or a flameproof casserole dish. Season chicken thighs and fry them over high heat until golden brown all over. Set them aside to rest.
Chop the onions and fry them in a pan for a minute. Then turn the heat down, cover with the lid, and leave the onions to cook for a further five minutes.
While your onions are cooking, grate the ginger and crush the garlic. Then add them to the onions once they’re done along with the cumin and fry for 30 seconds. Next, stir in the wine and simmer for a couple more minutes.
Add the tomato purée and stock, and bring the pan to boil. Then add honey and preserved lemons and stir through, seasoning with salt and pepper.
Lower heat to simmer and return your chicken thighs to the saucepan. Leave for approximately 22 minutes so that the chicken cooks through.
In a small bowl, combine the cornflour with 3 tbsp of cold water. Then add a splash of the chicken stock and mix, before adding it all to the saucepan. Bring the pan back to a boil and stir until the sauce is thick.
Garnish with parsley, and serve with roast potatoes and broccoli.
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Have you tried this recipe? If so, how did you get on? We’d love to hear from you in the comments below.