Probably not the most beautiful plate of food I've ever served up, but man oh man it tasted good. This dish was quick, easy, healthy and delicious. Next time I think I'll serve my chicken with brown rice (and no I'm not wearing socks and sandals!!) I think that the nutty texture would suit the soft poached chicken very well.
This dish came about because of my preserved lemons ( I love preserved lemons) which I had made before Christmas and then they totally slipped my mind, what a lovely surprise to find them at the back of the cupboard, like a late Christmas present from me to me!!
I know that preserved lemons are fantastic with fish (I make a dish with them and monkfish and semi sun-dried tomatoes, which is good) but wanted to try them with chicken for a change.
I poached the chicken in a little chicken stock to which I added 1/4 chili chopped small and a small sprig of rosemary. When it was cooked I chopped up 1/4 mild chili, 1/4 preserved lemon, 1 scallion (spring onion), small handful of coriander and zested a 1/2 a lime. I mixed these and tossed most of the mixture through the pasta (or rice) placed the chicken on top and sprinkled over the rest to the lemon mixture. A bit of seasoning and Bob's your uncle (or not!).
The left over stock was used by my son to make noodles (not that I should be encouraging him - think there might be a bit of a noodle addiction issue, wonder where he inherited that???)
3 comments:
This looks so tasty, what I would call a very clean dish. I think it looks great.
Love the sound and look of this dish.
Maria
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I just read about preserved lemons the other day. I can't wait to make some and give them a try. Since we chicken so often in my household, a good chicken recipe is always appreciated. :)
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