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
Prep Time: 20 minutes
Total Time: 90 minutes
Difficulty: Easy
Servings: 4
Photo: Kaya Stoyer
Ingredients
6 chicken thighs
4 tbsp sunflower oil
1 tbsp brown sugar
5 tsp dried sweet paprika
1 tbsp coarse salt
1 tsp ground turmeric
1/2 tsp black pepper
1/2 tsp misia (a spice blend)
1/2 tsp crushed coriander seeds
5 crushed garlic cloves
1 bunch chopped parsley
1 cup water
1 tbsp preserved lemon
Juice of half a lemon
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.
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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.