Chicken in White Wine Sauce with Preserved Lemons & Almonds

1h 05m
- Preparation 10 min
- Cooking 55 min

Recipe for Cast Iron products

Ingredients

4 People

400 g Boneless chicken thighs
Olive oil
2 tbsp. Ras el Hanout
200 ml White wine
200 ml Water
70 g Dried apricots
2 Carrots
1 1 fennel bulb
1 Preserved lemon
1 sticks Cinnamon
Salt and pepper
100 g Almonds
20 g Basil

Preparation

Step 1

Cut the chicken meat into bite-sized pieces and brown in a pot with some oil. Add Ras el Hanout and briefly toast, then deglaze with white wine and add water.

g Boneless chicken thighs

Olive oil

tbsp. Ras el Hanout

ml White wine

ml Water

Step 2

Quarter the dried apricots. Cut carrots and fennel into 2 cm pieces, slice the preserved lemon into thin strips. Add apricots, cinnamon stick, carrots, fennel, and some of the preserved lemon to the chicken. Let everything simmer over low heat with the lid on for 50 minutes. TIPP: The lid ensures that moisture circulates in the pot, keeping the meat tender and intensifying the flavors. During cooking, steam condenses on the lid and drips back into the pot, distributing the liquid evenly and preventing the dish from drying out. This feature is particularly beneficial when simmering chicken in white wine sauce with preserved lemons and almonds, as the flavors of Ras el Hanout, white wine, preserved lemon, and other ingredients perfectly blend.

g Dried apricots

Carrots

1 fennel bulb

Preserved lemon

sticks Cinnamon

Salt and pepper

Step 3

Meanwhile, toast the almonds in a pan without fat and then roughly chop.

g Almonds

Step 4

Finally, garnish the chicken in the pot with the toasted almonds and basil. Serve with the remaining preserved lemon.

g Basil