Okay, here’s my experience with the “Chicken and Preserved Lemon Tray Bake” recipe, hope you guys like it:
Alright, so the other day I was craving something lemony and savory, and I stumbled upon this idea for a chicken and preserved lemon tray bake. Sounded right up my alley, so I decided to give it a shot. First thing I did was gather up all my ingredients. I already had some chicken thighs in the fridge, which was perfect.
Then, I went digging for the preserved lemons. Now, I didn’t have any fancy ones on hand, just some small ones I had pickled a while back. I grabbed four of those little guys, making sure to take out any seeds, and chopped them up real fine. It smelled so fresh and zesty already!
Next up, the spices. I love a good kick of flavor, so I measured out two teaspoons of paprika. I also added an extra sprinkle of paprika on the chicken later, just to give it that nice color and extra oomph. Then, I took two teaspoons of coriander seeds and ground them up. You can use pre-ground, but I swear, freshly ground tastes way better.
With all the prep done, I grabbed a big bowl and tossed in the chopped preserved lemons, the paprika, the ground coriander, and a good glug of olive oil – about three tablespoons, give or take. I mixed it all up until it formed this beautiful, fragrant paste.
Now for the fun part! I laid out those chicken thighs in a baking tray. I took that lemony, spicy paste and slathered it all over the chicken, making sure to get every nook and cranny. Then, I popped the whole tray into a preheated oven. I baked it for about 40 minutes.
Final Result
- Appearance: The chicken came out with this gorgeous golden-brown color, and the preserved lemons had caramelized beautifully around the edges.
- Aroma: The whole kitchen smelled incredible – a mix of roasted chicken, zesty lemon, and warm spices. My mouth was watering!
- Taste: Oh boy, this was the best part. The chicken was super juicy and tender, and the flavor was out of this world. The preserved lemons added this unique, tangy, salty kick that balanced perfectly with the paprika and coriander. It was savory, a little bit spicy, and just so satisfying.
Honestly, this chicken and preserved lemon tray bake was a total winner. It was pretty easy to make, the cleanup was minimal, and the flavor was just amazing. I served it with some fluffy couscous and a simple green salad, and it made for a perfect weeknight dinner. I’ll definitely be making this one again soon!
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