Name: Chicken, preserved lemon and green bean salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup (160g) sultanas; 1 cup (250ml) warm water; 1/4 cup (60ml) lemon juice; 1 (900g) barbecued chicken; 175 gram baby green beans, trimmed; 2 tablespoon preserved lemon rind, finely chopped; 340 gram jar marinated quartered artichokes, drained; 2 cup firmly packed fresh flat-leaf parsley leaves; 2 tablespoon olive oil; 2 tablespoon white wine vinegar

Ingredients

1 cup (160g) sultanas

1 cup (250ml) warm water

1/4 cup (60ml) lemon juice

1 (900g) barbecued chicken

175 gram baby green beans, trimmed

2 tablespoon preserved lemon rind, finely chopped

340 gram jar marinated quartered artichokes, drained

2 cup firmly packed fresh flat-leaf parsley leaves

2 tablespoon olive oil

2 tablespoon white wine vinegar

Method

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.
Note

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Ingredients

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