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
Ingredients
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1 cup
sliced onion
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1/4 cup
chopped celery
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olive oil
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salt
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2
cloves garlic, minced
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2 cups
roughly chopped fresh tomato
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1/2
preserved lemon, diced, or zest of 1 lemon
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1
roasted red bell pepper, diced
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6
sundried tomatoes, sliced
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1/4 cup
chopped black and green olives
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3 tablespoons
finely chopped dried apricots
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1 tablespoon
tomato paste
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1 cup
chicken stock
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2 tablespoons
brown sugar
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1/2 teaspoon
smoked paprika
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4-6
boneless skinless chicken thighs
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salt and pepper to taste
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chopped parsley or green onions for garnish
Directions
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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.
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Serve with your favorite starch. (I used black rice.)
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