Ingredients
275g chicken breast with skin on
40ml Verjuice
Pre-cooked soft polenta
Marinade
40ml Preserved Lemons flesh removed and skin finely chopped
2 tbspn lemon thyme
1 tspn sea salt
275g chicken breast with skin on
40ml Verjuice
Pre-cooked soft polenta
Marinade
40ml Preserved Lemons flesh removed and skin finely chopped
2 tbspn lemon thyme
1 tspn sea salt
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Methods
1
Preheat oven to 180C.
2
Cut chicken into 2.5 cm cubes and marinade in preserved lemon, lemon thyme, Extra Virgin Olive Oil, salt and pepper for 20 minutes.
3
Using a large shallow sided frying pan, with 1 tablespoon Extra Virgin Olive Oil, pan fry the chicken and marinade for four minutes. When cooked through, deglaze the pan with 2 tablespoons Verjuice and then remove chicken from the pan.
4
Serve chicken with soft polenta and garnish with extra lemon thyme.
1
Preheat oven to 180C.
2
Cut chicken into 2.5 cm cubes and marinade in preserved lemon, lemon thyme, Extra Virgin Olive Oil, salt and pepper for 20 minutes.
3
Using a large shallow sided frying pan, with 1 tablespoon Extra Virgin Olive Oil, pan fry the chicken and marinade for four minutes. When cooked through, deglaze the pan with 2 tablespoons Verjuice and then remove chicken from the pan.
4
Serve chicken with soft polenta and garnish with extra lemon thyme.
