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Maggie Beer

Chicken with Preserved Lemon, Lemon Thyme and Polenta

Step 1: Preheat oven to 180C.

Step 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.

Step 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.

Step 4: Serve chicken with soft polenta and garnish with extra lemon thyme.


  1. 275g chicken breast with skin on
  2. 40ml 2 tbspn Verjuice
  3. Pre-cooked soft polenta


  1. 40ml 2 tbspn Preserved Lemons flesh removed and skin finely chopped
  2. 2 tbspn lemon thyme
  3. 1/2 tspn sea salt

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