Chicken and Preserved Lemon

READY IN: 40mins
Recipe by JustJanS

Really intense lemony flavour, we like this a lot.

Top Review by Sydney Mike

A friend of mine was not only kind enough to educate me regarding preserved lemons, then gave me a bit of it (which I diced) to use in this recipe! Made only half a recipe using 4 medium chicken breasts! Other than that I followed the ingredients & directions as given & served it over brown rice for a GREATLY SATISFYING DINNER! Thanks for the keeper! [Tagged, made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]

Ingredients Nutrition


  1. Heat the oil in a large, heavy-based frying pan.
  2. Brown the chicken over high heat on all sides.
  3. Remove from the pan and set aside.
  4. Place the onion, garlic and ginger in a food processor and work until smooth.
  5. Add this puree to the frying pan and stir over medium heat for a minute or two, then add the cayenne pepper and paprika.
  6. Add the stock and lemon juice to the pan, bring to the boil stirring to combine.
  7. Reduce the heat and simmer for 5 minutes or until reduced by about 1/3.
  8. Return the chicken to the pan and add the lemon and olives and cook over a medium heat for a further 10 minutes, or until the chicken is cooked through.
  9. Serve sprinkled with the parsley.

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