Chicken In a Pot with Preserved Lemon

  • Prep Time: 10 minutes
  • Cooking Time: 60 minutes + 5 minutes standing
  • Servings: 4
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This recipe for chicken in a Pot with Preserved Lemon is inspired by a trip to Morocco—but this is, of course, my version. Much simpler than a traditional  tagine.

Ingredients

  • 4 pieces free range chicken Maryland
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (cilantro)
  • 1 teaspoon ground cinnamon
  • salt and freshly ground black pepper
  • 2 tablespoons (40 ml) extra virgin olive oil
  • 1 large onion, sliced
  • 1 whole bulb garlic, approx 15 cloves, peeled
  • 250 g (8 oz) button mushrooms
  • ½ cup (125 ml/4 fl oz) white wine
  • 1 cup (250 ml/8 fl oz) chicken stock
  • 2 carrots, coarsely chopped
  • 2 whole red chillies, cut in half but held together by the stem
  • 1 knob fresh ginger, peeled and sliced
  • 1 preserved lemon, skin only, cut into strips
  • 1 cup (250ml/8 fl oz) hot chicken stock, extra
  • 125 g (5/8 cup/4 oz) couscous

Instructions

  1. Preheat oven to moderate, 180°–190°C (350°–375°F, Gas Mark 4).
  2. Rub chicken skin with combined cumin, coriander, cinnamon, salt and pepper and set aside.
  3. Warm 1 tablespoon oil in a large flameproof casserole and cook onion and garlic until lightly coloured. Add remaining oil and mushrooms and toss to coat with oil. Cook 2 minutes longer. Add wine and stock and bring to the boil. Add carrot, chillies, ginger and preserved lemon. Return to the boil. Plunge the chicken into this, turning it to tighten the skin. Seal casserole well with foil and a lid and bake, for 40 minutes. Alternatively, cook over very low heat on the cooktop.
  4. Pour extra stock over couscous, cover with a clean cloth and leave to swell while the chicken is cooking. At the end of cooking time, remove chicken and add couscous to warm through in the wonderful broth and vegetables left in the pot. Replace chicken on top and stand, covered, for about 5 minutes.
  5. To serve, ladle the aromatic broth with vegetables and couscous into 4 bowls and top each with a joint of chicken. Remove the chillies if you wish, but the long cooking will have transferred their flavour throughout the pot. The occasional bit of preserved lemon is a wonderful surprise.

Notes

Wine: Choose a young, unwooded semillon for a miraculous match with the preserved lemon in this dish.

Recipe from Lyndey Milan. the Best Collection.

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