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Chicken and Bell Peppers Simmer with Preserved Lemons ＆ Dried Parsley
Chicken and Bell Peppers Simmer with Preserved Lemons ＆ Dried Parsley

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We hope you got insight from reading it, now let’s go back to chicken and bell peppers simmer with preserved lemons ＆ dried parsley recipe. You can cook chicken and bell peppers simmer with preserved lemons ＆ dried parsley using 15 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Chicken and Bell Peppers Simmer with Preserved Lemons ＆ Dried Parsley:
  1. Get 2 pieces Chicken (any cut you like)
  2. Provide 1 tbsp ├ Sake
  3. Prepare 1 tsp ├ Chicken stock granules
  4. Provide 1 └ Pepper
  5. You need 4 slice Preserved Lemons
  6. You need 2 to 3 tablespoons Plain white flour
  7. Take 1/4 Onion
  8. Take 1/4 Red bell pepper
  9. Prepare 1/4 Yellow bell pepper
  10. Get 1 Consommé stock granules
  11. Take 1 tsp Honey (or sugar)
  12. You need 50 ml White wine (or sake)
  13. Take 100 ml Water
  14. You need 1 Parsley (minced)
  15. Prepare 1/2 tbsp Olive oil
Instructions to make Chicken and Bell Peppers Simmer with Preserved Lemons ＆ Dried Parsley:
  1. Remove the excess fat from chicken, cut in half and season in sake, soup stock granules, and pepper.
  2. Slice the onion and bell peppers. Crush the garlic.
  3. Pat dry the chicken with paper towels and coat thinly with flour. Heat the olive oil in a frying pan and start cooking the chicken skin-side down.
  4. Cover with a lid or foil and steam fry the chicken over medium heat. Cook it until it's about 80% done, being careful not to let it burn.
  5. When the skin of the chicken is crisp and golden brown, turn it over and put in the onion, bell peppers, garlic and salted lemons in the spaces between the meat.
  6. Pour in the wine and water, then add the honey. Cook it uncovered to reduce the sauce. It tends to burn easily as the sauce thickens, so adjust the heat as needed.
  7. Homemade Preserved Lemons. - - https://cookpad.com/us/recipes/152876-preserved-lemons
  8. Adjust the seasonings. Add soup stock granules if it needs more salt. Turn off the heat while there is some sauce left in the pan.
  9. Transfer to a serving dish, top with the sauce and sprinkle with chopped parsley. This time I used the dried parsley.
  10. Leftover parsley can be dried, and it retains its vibrant green color. Tear the leaves off the stems of parsley after it's been washed.
  11. Dry it well, then spread it out on a large plate. Microwave for 2 minutes, stir it up, and microwave for 1 more minute. After that, dry microwaving it for a few seconds at a time.
  12. The inside of the microwave will be full of steam. If you wipe the moisture off, the parsley will dry quickly. Be careful not to let it burn, and crush with your hands when it's dried.

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