Since we have a lot of lemon myer ready this year, apart from making desserts with them, I also use them in cooking. I made some quick preserved lemons (wedges) according to fellow Food Buzz blogger Kitchen Konfidence a couple of weeks ago and stored in fridge.
When I got home, first thing I did was to prepare the dough for the naan bread.
It's a simple dough with plain flour, yeast, salt, water and a little butter. I didn't use spices apart from a tiny pinch of white pepper, as the children were not into too much spices.
Once the naan dough was set aside to proof, I cut the chicken into big pieces and rub with morrocan spice mix, salt and olive oil. Set aside for 30 minutes.
Cut onions and garlic, lay at the bottom of the casserole dish. Put the chicken pieces on top with a bit extra spices. Add preserved lemon wedges and olives. Add a bit of white wine, and put in a medium oven for 50 minutes, with lids on.
Mean while, naan dough had proofed by double, rolled out and cooked naan on a non stick pan on stove top, until bubble up, flip sides.
When all naans were made, served with chicken and steamed greens.