A traditional lemon chicken recipe, long favored in Israeli home kitchens, is gaining renewed attention for its simplicity and bold flavor.
Using just a handful of ingredients, this dish delivers tender, fall-off-the-bone chicken with rich, citrusy depth.
The Recipe
Ingredients
5 tsp dried sweet paprika
1/2 tsp misia (a spice blend)
1/2 tsp crushed coriander seeds
Preparation
Preheat: Place the chicken thighs on a baking sheet. Sprinkle them with salt, pepper, a pinch of misia (1/4 tsp), and sunflower oil. Rub the chicken all over until it’s well coated.
Sear: Over high heat, sear the chicken on all sides until golden brown.
Add Spices and Simmer: Add the crushed coriander seeds, dried sweet paprika, remaining misia, black pepper, turmeric, brown sugar, garlic, and water to the pan. Stir in the chopped parsley (reserve a small handful for later). Bring the mixture to a boil, then reduce the heat to low and simmer for one hour.
Finish: Once the chicken is tender, stir in the remaining parsley, two slices of preserved lemon, and the juice of half a lemon. Cook for another 5 minutes, then turn off the heat.
