Persian lemon chicken

A couple of years ago when we were holidaying in Dubai, we visited the Spice Souk and picked up a few spices. Among them was limu omani, or dried lemon/lime. When we got back home, I didn't quite know what to do with these dried citrus so I searched for recipes online and found one for Persian lemon chicken soup. I tried it out and while the flavours were nice enough, I wasn't completely sold and didn't attempt making it again. The rest of the limu omani were stored in a jar sitting on my spice rack.

Yesterday while trying to come up with a different way of using the chicken pieces I had, I remembered the limu omani and decided it was time to give them another go. And the result was a aromatic lemon chicken with cardamom turmeric rice. 

Persian lemon chicken with cardamom turmeric basmati and blanched green beans

Ingredients

for 2

2 chicken on the bone (thigh & leg)
1 large yellow or white onion, sliced into half moons
2-3 medium limu omani (dried lime/lemon), pierced
zest of 1 lemon
1 tsp paprika
1-2 C filtered water
juice of half a lemon
2 tbsp organic honey
pink salt, to taste
ground pepper, to taste

1 tsp coconut oil
5-6 whole green cardamom pods, crushed
1 tsp ground turmeric
1 C wholegrain basmati
2 C filtered water

Method

1. In a large non-reactive casserole pan or Dutch oven, place the chicken, skin-side down, and cook over medium heat to render down the fat and brown the skin. Season the side up with salt and pepper.
2. Once the chicken skin has browned sufficiently, flip over and cook for 2-3 minutes. Then remove from pan to a plate and set aside.
3. Using the chicken fat in the pan, fry the onions over medium heat for 5-10 minutes, stirring frequently to prevent burning. If the pan starts getting dry, add a splash of water (or a bit of oil if desired).
4. When the onions have browned, add the chicken back into the pan and any juices.
5. Add in the pierced limu omani, lemon zest, paprika, and 1 to 2 cups of filtered water (for a thicker sauce, use only 1 cup; for a runnier sauce, use up to 2 cups of water).
6. Bring the mix to a boil and then immediately lower the heat to a gentle simmer and cover with a lid. Let cook for at least 20 minutes, up to an hour. Check from time to time to make sure the pan hasn't dried out.
7. When the chicken is nearly cooked, add in the lemon juice and honey, season with salt and pepper, and let cook till done.
8. While the chicken is cooking, cook the rice. Heat the coconut oil in the pan (I use a clay pot) and then gently fry the crushed cardamom till fragrant. Add in the turmeric and give it a quick stir before adding in the rice. Mix the spices with the rice and then add in the water. Cover, bring to the boil, and then simmer till the water is absorbed. Remove from heat and let sit with pan covered till ready to serve. 
9. Serve the chicken and onions with rice and blanched green beans. Spoon the lemon sauce over the rice and enjoy!

The limu omani worked really well this time. Being both salty and sweet, these little balls balance out their own flavours perfectly. When added to poultry, the subtle citrus notes add a freshness to the dish, enlivening the meat. Beautiful.