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Author Notes: Originally a recipe devised to clean out the fridge, I occasionally find myself craving it. The salty tang of preserved lemon combined with sweeter ingredients is delicious. —theminx
- 1 cup sliced onion
- 1/4 cup chopped celery
- olive oil
- 2 cloves garlic, minced
- 2 cups roughly chopped fresh tomato
- 1/2 preserved lemon, diced, or zest of 1 lemon
- 1 roasted red bell pepper, diced
- 6 sundried tomatoes, sliced
- 1/4 cup chopped black and green olives
- 3 tablespoons finely chopped dried apricots
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 2 tablespoons brown sugar
- 1/2 teaspoon smoked paprika
- 4-6 boneless skinless chicken thighs
- salt and pepper to taste
- chopped parsley or green onions for garnish
- Put onion and celery in a large skillet with about a tablespoon of olive oil and a pinch of salt. Cook over medium heat until onion is translucent. Stir in the garlic and cook for about a minute before adding the tomato, lemon, sundried tomatoes, olives, and apricots. Mix well, then stir in the tomato paste, chicken stock, brown sugar, and paprika. Bring mixture to a boil, then add the chicken thighs. Lower heat to a simmer and cover pan. Simmer for 45 minutes to an hour, until sauce has reduced and thickened and chicken is very tender.
- Serve with your favorite starch. (I used black rice.)