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Good Living: Jane Strode
Chicken and preserved lemons
11th September 2012
Photo: Steven Siewert
Styling Berni Smithies

Photo: Steven Siewert

Spices that can be used to add flavour to preserved lemons are cinnamon sticks, peppercorns, coriander seeds, star anise, bay leaves, fennel seeds, cumin seeds and cardamom.


  • 1kg thick-skinned lemons, washed
  • 150g table salt
  • 600ml lemon juice
  • Vegetable oil
  • 4 chicken thighs and drumsticks, 8 pieces in total
  • Salt and pepper
  • 100ml olive oil
  • 3 small spanish onions, finely chopped
  • 6 garlic cloves, sliced
  • 1/4 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tbsp coriander seeds, crushed
  • 1.2kg tin whole peeled tomatoes
  • 1 tbsp brown sugar
  • 10 thyme sprigs
  • 400g tin chickpeas, drained
  • 1/2 cup green olives
  • 50g feta
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped coriander
  • 1 tbsp finely chopped preserved lemon rind


For preserved lemons, cut lemons into quarters without cutting all the way to the bottom. Spoon about a teaspoon of salt into centre of lemons. Squash into sterilised jars, fitting in as many lemons as possible. Cut lemons in half to fill jars if needed. Top with remaining salt, lemon juice and spices of your choice so jars are full. Secure lids and store in a dark place until lemons are soft, about three months.

For chicken, heat a little vegetable oil in a non-stick frying pan. Season chicken pieces and fry on both sides to brown. Remove from heat and reserve. In a large saucepan, heat olive oil over a medium heat and add onion, garlic, chilli, paprika and coriander. Season and cook until soft, about 15 minutes. Add tomatoes, sugar and thyme. Simmer for 20 minutes to reduce. Add fried chicken and simmer until chicken is cooked through, about 40 minutes. Add chickpeas and olives. Sprinkle with feta, herbs and preserved lemon before serving.

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