Spiced chicken on melting onions with preserved lemon from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 167) by Diana Henry

  • saffron
  • ground cayenne pepper
  • chicken breasts
  • ground cumin
  • garlic
  • ground ginger
  • green olives
  • onions
  • paprika
  • turmeric
  • preserved lemons

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ehart624 on May 04, 2015

    Very good and quite easy. One quick comment about the ingredients listing on eatyourbooks. I'm pretty sure "whole cloves" means garlic cloves. NOT the little brown pointy things that you stick into ham. :) Although I have the US version of this book, and maybe the UK version includes cloves?

  • Barb_N on October 08, 2014

    This earned high praise from my husband. I loved the flavors but also had issues with this recipe. I had barely enough marinade (a paste really, even with additional lemon juice) to coat the chicken. After I browned the chicken, the marinade blackened in the pan before adding in the onions. Maybe I was impatient but my onions didn't 'melt' even after adding pan juices left from a different batch of chicken. I skipped the turmeric and saffron and didn't miss them.

  • caitmcg on May 25, 2014

    Diana Henry's twist on a typical tagine with preserved lemons and olives. This dish has real potential, though I did have a couple of issues with it. The marinade made from the flesh of preserved lemons and spices imparts great flavor. Baking the chicken atop the onion mixture both allows the skin to crisp and infuses the onions with the flavors of the chicken and marinade, and the onions do become deliciously sweet and tender. The main problem I had was that the recipe calls for far too much liquid; I cut back a bit, but the onions were still swimming, and I had to dish them out with a slotted spoon. I'd use no more than half what's called for in future. I also found the turmeric too prominent, and would reduce or skip it.

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