Lemon Compendium Recipes: Moroccan Mint Chicken with Caramelised Onions and Almonds

Lemon Compendium Recipes: Moroccan Mint Chicken with Caramelised Onions and Almonds

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In this series author and journalist, Yasemen Kaner-White, returns to the Planet Eat Kitchen to show you how to make 5 of her favourite recipes from Lemon Compendium, her book entirely on lemony recipes . Easy and totally "lemon-licious", these original recipes and top cooking tips are perfect for chefs of any ability. In this episode of Lemon Compendium Recipes, Yasemen makes a delicious lemony Moroccan Mint Chicken with Caramelised Onions and Almonds. One of the easiest recipes in the book and inspired by her travels and the famous Moroccan spice square this flavoursome recipe is perfect served with cous cous, salad or flatbread. About Yasemen: Yasemen Kaner-White is a luxury travel and food journalist, broadcaster and lemon-lover. Having worked in media throughout her career, including working as a TV and radio broadcaster in Cyprus, she is also the author of ‘Lemon Compendium’, a book based entirely on all things lemony and delicious lemon recipes, and is currently editor of lifestyle and polo magazine ‘Fifth Chukker’. Her English-Cypriot heritage has inspired her love for travel, culture and cuisines of the world.

Moroccan Mint Chicken with Caramelised Onions and Almonds

Ingredients

  • 3 tbsp olive oil
  • 420g chicken breast,
  • 1 inch cubes
  • 2 medium onions,
  • thinly sliced
  • 30g blanched whole
  • almonds, broken
  • 2 preserved lemon,
  • pulp removed, rind
  • thinly sliced
  • 1 lemon, juice & zest
  • 1 orange, juice only
  • 15g sultanas
  • 1 tsp orange blossom
  • 3 onions, thickly sliced
  • ½ tbsp runny honey
  • 6 cardamom pods,
  • crushed
  • Pinch salt

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