Introduction: Preserved Lemon Chicken
As a companion to my Preserved Lemons Instructable, I wanted to share a simple yet flavorful dish that really shows off the lemons. Made with boneless, skinless chicken thighs and a mirapoix, this one is almost guilt-free as well.
I hope you enjoy it.
- 6 boneless skinless chicken breasts, cleaned and trimmed
- 1 yellow bell pepper, diced*
- 1 red onion, diced*
- 2 rainbow carrots, diced*
- 1 preserved lemon, diced*
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cups cooked rice
*NOTE:Whenever I have some serious dicing to do, I use a Santoku knife. It is easier on your hand, gives you more control, and makes dicing, particularly fine dicing, much, much easier.
Step 1: Mirapoix
A proper mirapoix is carrots, onions, and celery, but I find this version adds more color and flavor with preserved lemons.
Heat the oil in a skillet to medium or medium low. I use a Greenpan because it is much less likely the onions will stick and it is much easier to clean. It also gets up to temperature a lot faster. Add the peppers, carrots, and onions to the pan and cook for 5 minutes or until soft, stirring occasionally.
Step 2: Chicken
Season the chicken thighs with a little salt and pepper and add them to the pan, top side up. Cook the thighs in the mirapoix for about 10 minutes.
Flip the chicken thighs then add the preserved lemon to the pan, stirring in the rendered chicken fat while leaving a few pieces on top of the thighs. After about 15 minutes, remove, plate, and serve. I like to serve the mirapoix on rice alongside the chicken thighs. A round food mould makes for a stunning presentation.
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