Mary Berry Preserved Lemon Chicken

The first time I made this, I’ll admit—I was sceptical. Preserved lemons? In a creamy sauce? I thought it might be a clash. But I had a jar sitting in the fridge (bought during an ambitious phase of “cooking more Ottolenghi”), so I gave it a go. And I’m so glad I did.

My mistake? I didn’t brown the chicken enough. It tasted good, but it looked pale and sad on the plate. Next time, I let the chicken get proper golden first, and it made all the difference—flavour-wise and visually. That tangy, citrus-laced sauce with just a hint of sweetness from the honey? Dreamy. And it goes with everything from rice to roasted veg.

WHAT MAKES THIS RECIPE SPECIAL

It’s not your average creamy chicken dish. This one’s bright, aromatic, and warming—all at once:

• Preserved lemons add a citrusy tang that’s mellowed by time and salt—not sharp like fresh lemon.
• White wine + honey + stock build a sauce that’s sweet, sharp, and savoury.
• Ginger and cumin bring a gentle warmth that sneaks up as you eat.
• Cornflour thickening means you get silky texture without cream or butter.

It’s comfort food that somehow feels light—like sunshine in sauce form.

INGREDIENTS + WHY THEY MATTER

• Chicken Breasts (4 small) – Boneless and skinless. If yours are large, slice in half lengthways so they cook evenly.
• Olive Oil (2 tbsp) – For searing and building flavour.
• Onions (2) – Roughly chopped. They cook down into the sauce base.
• Garlic + Ginger – That duo of warmth and depth. Fresh is best here.
• Cumin (1 tsp) – Earthy and toasty. Balances the sharpness of lemon.
• White Wine (200ml) – Adds acidity and depth. Simmer it off so it’s not boozy.
• Chicken Stock (350ml) – Forms the main body of the sauce.
• Tomato Purée (2 tbsp) – Adds colour and a subtle sweetness.
• Runny Honey (1 tbsp) – Rounds out the flavours.
• Preserved Lemons (2, chopped) – The star. Remove seeds but leave the peel—that’s where the magic is.
• Cornflour (1 tbsp) – Thickens the sauce quickly and cleanly.
• Parsley or Coriander (2 tbsp) – For freshness on top.
• Salt + Pepper – Always taste and adjust.

MAKING IT YOURS (WITHOUT RUINING IT)

• No preserved lemons? Use zest and juice of 1 lemon + a pinch of salt. It’s not identical, but close.
• Don’t drink wine? Replace with more stock + 1 tsp white wine vinegar or lemon juice.
• Want it spicier? Add a pinch of cayenne or a little chopped red chilli with the aromatics.
• Dairy-free? No problem—it’s already dairy-free!

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce too thin	Didn’t simmer enough or weak cornflour mix	Use hot liquid to activate cornflour—boil it in
Lemon too strong	Used too much peel or didn’t chop it small	Use 2 lemons max and dice them finely
Chicken overcooked	Simmered too long or heat too high	Simmer gently, and check doneness at 20 minutes

HOW TO MAKE MARY BERRY’S PRESERVED LEMON CHICKEN

1. Sear the Chicken
Season chicken with salt and pepper. Heat olive oil in a sauté pan and brown chicken on both sides until golden. Set aside.

2. Soften the Onions
Add onions to the pan. Fry 1 minute, then cover and cook on low for 5 minutes until soft.

3. Add Aromatics
Stir in garlic, ginger, and cumin. Cook 30 seconds, then pour in white wine. Let it bubble for 2 minutes.

4. Build the Sauce
Add chicken stock, tomato purée, honey, and preserved lemons. Stir and bring to a boil. Season well.

5. Simmer the Chicken
Return chicken to the pan. Cover and simmer gently for 20–25 minutes, until cooked through.

6. Thicken the Sauce
Mix cornflour with 3 tbsp cold water and a little hot stock. Stir until smooth. Add to the pan, boil gently until the sauce thickens.

7. Finish and Serve
Sprinkle with chopped parsley or coriander. Serve with rice, couscous, or mash.

TIPS FROM MY KITCHEN

• I chop preserved lemon really fine—big chunks can be overpowering.
• I sometimes add a splash of cream at the end if I want a richer finish (not traditional, but lush).
• Leftover sauce over roasted cauliflower? Chef’s kiss.

STORAGE + SERVING

• Fridge: Store in a sealed container for up to 2 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge.
• Reheat: Gently on the hob or in the microwave until piping hot.
• Serve with: Rice, mashed potato, or couscous—and a crisp green salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I use thighs instead of breasts?
A: Yes! Boneless thighs work beautifully and stay juicy—just simmer a little longer.

Q: What’s the texture of preserved lemon like?
A: Soft, slightly chewy, and intensely fragrant. The peel is the prize.

Q: Can I skip the wine?
A: You can. Just replace it with extra stock + a splash of lemon juice or vinegar.

Q: Can I make this in advance?
A: Definitely—it tastes even better the next day once the flavours meld.

Try More Recipes:

• Mary Berry Chicken And Bacon Pie
• Mary Berry Lemon Chicken Risotto
• Mary Berry Chicken Paprika Recipe