Quick & Easy

Chicken, preserved lemon and green bean salad

chicken, preserved lemon and green bean salad



1.Combine sultanas, the warm water and lemon juice in medium bowl, cover, stand 5 minutes. Drain, discard liquid.
2.Meanwhile, discard skin and bones from chicken, slice meat thickly.
3.Boil, steam or microwave beans until tender, drain. Rinse under cold water, drain.
4.Place sultanas, chicken and beans in large bowl with lemon rind, artichoke, parsley, oil and vinegar, toss gently to combine.

Preserved lemons, a dominant ingredient in North African cooking, are salted lemons bottled for several months; the flavour is distinctively perfumed. To use, rinse well and discard flesh, using rind only. You need to purchase a large barbecued chicken for this recipe.


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