Chicken With Preserved Lemon - Algeria |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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You may wish to substitute the turmeric for safran. Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
2 chicken breasts, cut into strips |
1/2 teaspoon ground turmeric |
1 preserved lemon, rinsed and roughly chopped |
14 ounces chickpeas, rinsed and drained |
1 chicken bouillon cube |
3/4 cup water |
1/2 bunch cilantro |
salt |
pepper |
Directions:
1. Heat the oil in a large wok, then add the onion and garlic, and fry for about 5 minutes until softened.
2. Add the chicken and stir-fry 4 - 5 minutes, until sealed.
3. Add the turmeric, lemon, and chickpeas.
4. Add the water, bring to a boil. Add the chicken bouillon, stir till dissolved.
5. Lower the heat and simmer gently for 10 minutes, until the chicken is thoroughly cooked.
6. Stir in the cilantro, salt and pepper.
7. Serve with couscous.
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