Preserved Lemon and Tomato Chicken
Ingredients
The chicken
-
4
pieces
skinless, boneless chicken breasts
-
1½
lb.
chicken breasts
-
2
Tbsp.
extra-virgin olive oil
The sauce
-
1
lb.
cherry tomatoes
-
1
piece
preserved lemon
-
4
cloves
garlic
-
2
Tbsp.
double-concentrated tomato paste
-
¼
tsp.
crushed red pepper flakes
-
4
sprigs
oregano
-
2
tsp.
dried oregano
-
1
Tbsp.
fresh lemon juice
Seasoning
-
to taste
Kosher salt
-
to taste
freshly ground pepper
For serving
-
as needed
Steamed couscous
Instructions
- Pat the chicken breasts dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown, then transfer to a plate.
- Reduce heat, add more oil if needed, and cook the cherry tomatoes until blistered, then add preserved lemon and garlic.
- Stir in tomato paste and red pepper flakes, then add water and simmer until thickened.
- Add oregano and chicken back to the skillet, cooking until the chicken is done and the sauce thickens.
- Stir in fresh lemon juice and serve with couscous.
Nutrition Facts (estimated)
Servings
4 servings
Calories
400
Total fat
15g
Total carbohydrates
25g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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