Recipe

Preserved Lemon Chicken

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

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serves 2

250g
½
20g
½
½ tsp
1
2
¼ cup
100g
½
2 tbsp
5g
2

serves 4

500g
1
40g
1
1 tsp
2
4
½ cup
200g
1
4 tbsp
10g
4

ingredients

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

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.