Chicken with Preserved Lemon, Lemon Thyme and Polenta
Step 1: Preheat oven to 180C.
Step 2: Cut chicken into 2.5 cm cubes and marinade in preserved lemon, lemon thyme, Extra Virgin Olive Oil, salt and pepper for 20 minutes.
Step 3: Using a large shallow sided frying pan, with 1 tablespoon Extra Virgin Olive Oil, pan fry the chicken and marinade for four minutes. When cooked through, deglaze the pan with 2 tablespoons Verjuice and then remove chicken from the pan.
Step 4: Serve chicken with soft polenta and garnish with extra lemon thyme.
275g chicken breast with skin on
40ml 2 tbspn Verjuice
20ml 1 tbspn Extra Virgin Olive Oil
Pre-cooked soft polenta