Chicken with Preserved Lemon and Asparagus Recipe
The subtle flavors of coriander seed and preserved lemon give the chicken and asparagus a lighter spring touch and allow the vegetables a chance to shine.
- One 3-4 pound chicken cut into parts
- ½ teaspoon coriander seeds crushed with a mortar and pestle
- Salt and freshly ground black pepper
- Olive oil
- ½ cup white wine
- 1 preserved lemon, diced
- 3 spring onions, sliced
- 5 sprigs thyme
- 20 ounces baby portobello or cremini mushrooms sliced (3-4 cups)
- 1 ½ pounds asparagus trimmed and cut into 2-inch lengths
Preheat the oven to 400 degrees.
Set a large oven-safe frying pan over a medium-high heat. Cover the chicken pieces evenly with the coriander seed and then generously add salt and pepper. Add a splash of olive oil to the pan and place the chicken pieces skin side down. Brown on both sides, about 20 minutes total. Turn the chicken pieces skin side up and add the wine and lemon to the bottom of the pan. Then place the frying pan in the oven and cook until the chicken registers 165 degrees with a thermometer, about 15 minutes. Remove the chicken pieces to a plate and reserve the pan juices and lemon.
Once the chicken is in the oven, set another large frying pan over a medium heat. Add a splash of olive oil. Once it shimmers, add the onion and thyme. Cook until softened. Add the mushrooms. Simmer. Once the chicken is ready, pour the pan juices and lemon in with the onions and mushrooms. Add the asparagus and cover until the asparagus are cooked but still firm.
Serve the chicken on a platter with the vegetables and pan juices poured over top.