Spiced persimmon jam
Spiced persimmon jam | If every season had a matching jam, then autumn’s would be this one. Mix the pulp of ripe persimmons, star anise, cinnamon, brown sugar (and lemon to thicken) and voila: an exotic jam so tasty it will become a seasonal tradition in your house too.
Oven-cooked chicken shawarma
Oven-cooked chicken shawarma | Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which…
Baked chicken in crispy vine leaves
Baked chicken in crispy vine leaves | The recipe comes from a friend, who cooks it when catering for hundreds of people at a time. It’s easy to prepare in advance, cooks easily and presents well. If you’re not in the mood to whip up the silken mayonnaise, then just buy a good homemade version and add some finely chopped preserved lemon. Search out for preserved vine leaves from a European delicatessen or green grocer. You will need to soak the leaves in cold water for an hour to remove any…
Chicken meatballs with preserved lemon and harissa relish
Chicken meatballs with preserved lemon and harissa relish | The relish recipe will make more than needed but it is completely delicious and lasts in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick.
Chicken tagine | This is a traditional Moroccan dish, designed to be prepared in a tagine, a special earthenware pot shaped with a wide but shallow base and a conical lid. If you don't have a tagine, an ordinary pot will do. In this recipe, we use classic Moroccan ingredients of olives and preserved lemon.
Chicken braised with preserved lemons and cinnamon
Chicken braised with preserved lemons and cinnamon | This is one of those dishes you could happily eat once a week, so learning to make this braised chicken dish by rote will certainly have its value. It uses small and mild preserved lemons, so reduce the quantity you add to the recipe if you only have stronger ones.
Chicken kiev (kotleta po kievsky)
Chicken kiev (kotleta po kievsky) | This simple, yet satisfying Russian dish is a winner for families. The crumbed chicken breasts are best served with dill and a juicy wedge of lemon.