Preserved Lemon and Tomato Chicken
Course: DinnerCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
25
minutesThis dish has all my favorite ingredients. I am a huge fan of preserved lemons. I love tomatoes and I do love chicken. This dish is so easy and can be made a day before and gently reheated. I served this with cous cous and roasted zucchini from my garden.
Ingredients
4 boneless, skinless chicken breasts
Kosher salt and fresh ground black pepper
2 Tablespoons extra virgin olive oil, plus more
1 lb cherry tomatoes, 1 1/4 pints
1 whole preserved lemon, cut in half, seeds removed and then roughly chopped
4 garlic cloves, thinly sliced
2 Tablespoons double concentrate tomato paste
1/4 teaspoon crushed red pepper flakes
4 pigs fresh oregano or 2 teaspoons dried oregano
1 Tablespoon fresh lemon juice
Directions
- In a lg Dutch oven, heat the oil, swirl to cover bottom of pan. Season chicken breasts with Kosher salt and fresh ground pepper.
- Place chicken in pan and allow to cook, undisturbed for 5 minutes per side. Once golden brown on each side, remove chicken from pan and place on a plate.
- Reduce heat to medium. Drizzle a little more olive oil over the bottom of the pan. Add the 1 lb tomatoes and season with salt. Cook, turning occasionally, until blistered. Pressing down on the tomatoes to assist them breaking down. Add the preserved lemon and sliced thin garlic, and cook scraping up browned bits for 2 minutes, until it becomes fragrant.
- Add 2 Tablespoons tomato paste and 1/4 teaspoon red pepper flakes. Cook, stirring often until paste deepens in color about 2 minutes. Stir in 1 1/2 cups water and bring to a simmer. Allow the sauce to thicken, stirring occasionally and helping to break down the tomatoes.
- Add the 4 sprigs of oregano and the chicken breasts along with any juices from the platter. Allow the chicken to cook and sauce get thick, about 10-12 minutes. Remove from heat and stir in fresh lemon juice and serve with cous cous.
