Recipe

Preserved Lemon Chicken

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Preserved Lemon Chicken

Chicken stew with preserved lemons, topped with yoghurt and coriander. Served with toasted naan.




Ingredients to serve 2

  • 250g x chicken fillets – cut into cubes (2cm)
  • ½ x onion – peel & chop finely
  • 20g x fresh ginger – peel & chop finely
  • ½ x fresh chilli – chop finely
  • ½ tsp x paprika
  • 1 x sweet potatoes – peel & cube (1cm)
  • 2 x tomatoes – dice (1cm)
  • ¼ cup x water (for the stew)
  • 100g x Swiss chard – remove stalks, slice into ribbons
  • ½ x preserved lemon wedge – slice thinly
  • 2 tbsp x yoghurt
  • 5g x coriander – pick off leaves
  • 2 x naan breads
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 500g x chicken fillets – cut into cubes (2cm)
  • 1 x onion – peel & chop finely
  • 40g x fresh ginger – peel & chop finely
  • 1 x fresh chilli – chop finely
  • 1 tsp x paprika
  • 2 x sweet potatoes – peel & cube (1cm)
  • 4 x tomatoes – dice (1cm)
  • ½ cup x water (for the stew)
  • 200g x Swiss chard – remove stalks, slice into ribbons
  • 1 x preserved lemon wedge – slice thinly
  • 4 tbsp x yoghurt
  • 10g x coriander – pick off leaves
  • 4 x naan breads
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Step 2

Chicken: Season the chicken cubes with salt and pepper. Place a pot on medium-high heat and add a drizzle of olive oil. Add the chicken and brown for 2 minutes. Remove from the pot and set aside.

Step 3

Stew: In the same pot you used for the chicken, add a drizzle of olive oil and a knob of butter. Then add the onion and cook for 5 minutes with a little salt. Add the ginger, chilli and paprika and cook for 1 minute. Add the sweet potato cubes, tomatoes and water (see quantity above for the stew). Cover with the lid and cook for 15 minutes before adding the chicken. Cook for another 5 minutes until the sweet potatoes are cooked. Add the Swiss chard in the last minute. Then add the preserved lemon, turn off the heat and let the stew stand for a few minutes before serving.

Step 4

Naan breads: Toast the naan breads in the toaster or place them in the oven and toast for about 5 minutes until golden. Melt a knob of butter and, when the naan breads are done, brush them with the melted butter. Season with salt.

Step 5

Serve: the stew in a bowl, topped with a dollop of yoghurt and fresh coriander. Serve the toasted naan breads on the side.