Mary Berry Preserved Lemon Chicken

This delicious Mary Berry’s Preserved Lemon Chicken is a quick and nutritious meal that brings vibrant flavors to your dinner table. With tender chicken simmered in a creamy, tangy sauce, it’s a simple dish you can adapt using common ingredients like lemon and honey. Enjoy the delightful taste that’s perfect for any night!

This Preserved Lemon Chicken Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed:

• 4 small skinless and boneless chicken breasts
• 2 tbsp olive oil
• 2 onions, roughly chopped
• 1 garlic clove, crushed
• 1cm (½in) knob of fresh root ginger, finely grated
• 1 tsp ground cumin
• 200ml (7fl oz) white wine
• 350ml (12fl oz) chicken stock
• 2 tbsp tomato purée
• 1 tbsp runny honey
• 2 preserved lemons, chopped
• 1 tbsp cornflour
• 2 tbsp chopped parsley or coriander
• Salt and freshly ground black pepper

How To Cook Preserved Lemon Chicken:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a deep frying pan or sauté pan over high heat, then fry the chicken breasts until golden brown all over. Once done, set them aside.
2. Cook the Onions: Add the chopped onions to the pan and fry for about 1 minute. Lower the heat, cover the pan with a lid, and cook for 5 minutes.
3. Add Aromatics: Stir in the crushed garlic and grated ginger, then sprinkle in the ground cumin and fry for another 30 seconds. Pour in the white wine and boil for 2 minutes to reduce slightly.
4. Build the Sauce: Add the chicken stock, tomato purée, honey, and chopped preserved lemons to the pan. Season with salt and pepper, then bring back to a boil.
5. Simmer the Chicken: Return the browned chicken to the pan, cover, and bring back to a boil. Lower the heat and let it simmer gently for about 20-25 minutes, or until the chicken is cooked through.
6. Thicken the Sauce: In a small bowl, mix the cornflour with 3 tablespoons of cold water. Add a little of the hot chicken stock to this mixture and stir until smooth. Pour the cornflour mixture into the pan, bring to a boil, and stir until the sauce thickens. Check and adjust the seasoning if needed.
7. Serve: Sprinkle the dish with chopped parsley or coriander before serving. Pair with creamy mashed potatoes or fluffy rice, along with fresh steamed vegetables for a complete meal.

Recipe Tips

• Choose Fresh Ingredients: Use fresh preserved lemons for the best flavor. If you can’t find them, you can make your own by soaking lemons in salt and water for a few weeks.
• Don’t Rush the Chicken: Make sure to cook the chicken until it’s golden brown before adding it to the sauce. This step adds extra flavor.
• Adjust the Thickness: If you prefer a thicker sauce, mix more cornflour with cold water and stir it into the sauce. Cook it a bit longer until it reaches your desired thickness.
• Taste and Season: Always taste the sauce before serving. You can add more salt, pepper, or honey to balance the flavors.
• Add Greens for Extra Nutrition: Serve the chicken with steamed vegetables or a fresh salad. This adds color and extra nutrients to your meal.

How To Store & Reheat Leftovers

• Refrigerate: Place leftover Preserved Lemon Chicken in an airtight container and store it in the fridge. It will stay fresh for up to 2 days.
• Freeze: Transfer leftover Preserved Lemon Chicken to a freezer-safe container or bag. Make sure to label it with the date. It can be frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge before reheating.
• Reheating: Reheat leftover Preserved Lemon Chicken in a saucepan over low heat for 10 minutes or microwave for 2-3 minutes until hot. Ensure it reaches 75°C (165°F) before serving

Nutrition Facts

Serving Size: 1 serving (approximately 1/4 of the total recipe)

• Calories: 450 kcal
• Total Fat: 24 g
• Saturated Fat: 6 g
• Cholesterol: 150 mg
• Sodium: 900 mg
• Potassium: 650 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Sugars: 4 g
• Protein: 37 g

Try More Mary Berry Recipes:

• Mary Berry Chicken Tartiflette
• Mary Berry Hoisin Chicken
• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Sticky Chicken
• Mary Berry Chicken and Asparagus Fricassee