Name: Braised chicken with lemon and capers
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 8 chicken thigh fillets, halved; 1/4 cup seasoned plain flour; 2 tablespoon olive oil; 30 gram butter; 4 dried bay leaves; 1 onion. thinly sliced; 4 clove garlic, thinly sliced; 1 tablespoon harissa paste; 1 cup white wine; 1 1/2 cup chicken stock; 1/3 cup chopped preserved lemon; 1/4 cup green olives, plus extra to serve; 1 lemon, zest finely grated and juiced; 1 tablespoon baby capers, plus extra to serve; 1/2 cup coarsely chopped parsley

Ingredients

8 chicken thigh fillets, halved

1/4 cup seasoned plain flour

2 tablespoon olive oil

30 gram butter

4 dried bay leaves

1 onion. thinly sliced

4 clove garlic, thinly sliced

1 tablespoon harissa paste

1 cup white wine

1 1/2 cup chicken stock

1/3 cup chopped preserved lemon

1/4 cup green olives, plus extra to serve

1 lemon, zest finely grated and juiced

1 tablespoon baby capers, plus extra to serve

1/2 cup coarsely chopped parsley

Method

1.Preheat oven to 180°C.

2.Dust chicken in seasoned flour, shaking off excess. Heat oil and butter together in a flame-proof casserole dish on high. Brown chicken with bay leaves for 3-4 minutes. Transfer to a plate.

3.Saute onion and garlic in same pan for 1-2 minutes until tender. Stir harissa through, cooking for 1 minute. Pour in wine, simmering for 5 minutes, until reduced by half. Add stock, preserved lemon, olives, lemon and capers.

4.Return chicken and bay leaves to pan. Bake, covered, for 20 minutes. Uncover and bake for a further 10-15 minutes. Stir extra olives and capers through. Serve sprinkled with parsley.

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Ingredients

Method

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