Chicken Braised With Preserved Lemon: The Best Chicken Braised With Preserved Lemon Recipe from Cook'n

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	Chicken Braised With Preserved Lemon

Serves: 4

Preserved lemons are a staple of the Arab kitchen, made by salting lemons until they release their juices to form a salty, tart brine. Once preserved, the lemon rind softens, allowing you to use the whole lemon chopped up in a sauce or stew. The flavor is a unique combination of lemon perfume, natural tartness, and bright pickling, and it is so intense that little else is needed. Preserved lemons are sold in Mediterranean markets and high-end food stores.

   1 chicken, about 4 pounds, cut into 8 pieces
   Salt and ground black pepper to taste
   2 tablespoons olive oil
   1 medium onion, halved lengthwise and sliced
   2 teaspoons minced garlic
   3 tablespoons chopped Italian (flat-leaf) parsley
   2 cups chicken broth
   2 preserved lemons, cut into chunks

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Season the chicken pieces with salt and pepper. Heat the oil in a large skillet over medium-high heat, and brown the chicken on all sides. Add the onion and cook until it loses its raw look, a few minutes. Add the garlic, parsley, broth, and lemon and heat to boiling. Reduce the heat to medium-low so that the liquid simmers gently. Cover and simmer until the chicken is tender, about 50 minutes.

Remove the lemon pieces and puree them in a food processor. Stir back into the liquid in the pan and simmer for a minute or two before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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