Chicken with Preserved Lemon and Shallots

From issue #8.
Photography by Aaron McLean.
Chicken with Preserved Lemon and Shallots

Serves: 4


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


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.