Helene's Spicy Chicken With Preserved Lemons

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 small chicken breasts
• 1/4 cup soy sauce
• 1/4 cup sweet marsala wine
• 1 tablespoon garlic, minced
• 2 teaspoons cumin
• 1 tablespoon paprika
• 8 tablespoons olive oil
• 1 large onion, chopped
• 1/2 cup flour
• 2 teaspoons cinnamon
• 1 teaspoon cayenne
• 1 teaspoon salt
• 2 lemons, thinly sliced (preserved or fresh)

Recipe

• 1 combine soy sauce, marsala, garlic, cumin, paprika and 4 tablespoons of the olive oil.
• 2 add chicken, toss to coat, and marinate for a few hours or overnight in the refirgerator.
• 3 preheat oven to 350.
• 4 heat 2 tablespoons of the olive oil in a skillet, add onion and saute over med-low heat until it just begins to brown (about 15 minutes). set aside.
• 5 drain chicken, reserving marinade.
• 6 combine flour, cinnamon, cayenne, and salt in a plastic bag. add chicken and shake to coat.
• 7 heat remaining olive oil in an ovenproof skillet or casserole dish.
• 8 add chicken and brown both sides. scatter the onions on top of the chicken, and drizzle with reserved marinade.
• 9 using your palms, roll the lemons back and forth on the counter, then slice thinly.
• 10 top chicken with the lemon slices and pour juices over all.
• 11 bake uncovered for 45 minutes.
• 12 remove cover, and bake for 10-15 minutes.