Ingredients
| SWEET PICKLED LEMONS | |
| 6 Meyer lemons | |
| 2 tablespoons whole fennel seeds | |
| 3 teaspoons whole cumin seeds | |
| 3 teaspoons whole black peppercorns | |
| table salt – 7% of the lemons’ weight | |
| 160ml lemon juice | |
| 3 cups brown sugar | |
| 2 long red dried chillies | |
| CHICKEN MARINADE | |
| 250ml grapefruit juice | |
| 100ml orange juice | |
| 30ml lemon juice | |
| 30ml lime juice | |
| 1 tablespoon minced ginger | |
| 1 tablespoon salt | |
| ½ tablespoon sugar | |
| 1 shallot, finely minced | |
| 5 coriander seeds | |
| 5 black peppercorns | |
| 1 star anise | |
| 4 boneless, skinless chicken thighs, cut into chunks | |
| coriander leaves, to serve |
The lemon pickle for this recipe needs to be started a week in advance, but it’s worth it. You will have extra pickled lemon as a bonus which is great served with grilled meats, on a rice pudding or on couscous. Serve the skewers alongside a simple garden salad.
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Instructions
| 1. | SWEET PICKLED LEMONS |
| 2. | Cut the lemons from one end lengthwise into eighths, without cutting through completely at the bottom. |
| 3. | Grind all the spices in a mortar and pestle and mix with the salt, then massage into the lemons. |
| 4. | Put the lemons into a preserving jar, cover with the lemon juice and seal. Leave to sit at room temperature for 7 days preferably in a sunny spot. |
| 5. | Empty the whole jar into a clean pot with the sugar and chillies. Bring to a simmer and cook gently until the lemons are tender, about 20-30 minutes. |
| 6. | Cool and either use straight away or put into a preserving jar and store in the fridge. |
| 7. | CHICKEN MARINADE |
| 8. | To make the marinade, combine all the ingredients except the chicken in a mixing bowl. Add the chicken to the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 1 hour, but preferably 4 hours or overnight for more flavour. |
| 9. | Remove the chicken from the marinade and divide between four skewers. Season well with sea salt and freshly milled black pepper. |
| 10. | Grill over hot coals or on the barbecue until cooked through, about 6 minutes (internal temperature 75°C) – I love getting a bit of dark colour on the edges. |
| 11. | Rest for 5 minutes. |
| 12. | SERVE |
| 13. | Serve with a little pickled lemon and some baby coriander leaves. |
Recipes & food styling Regnar Christensen Photography Florence Charvin