Will make this agin. Subtle but sophisticated combination of flavours. I substituted dried oregano for fresh and finished the chicken off in the oven once browned. Preserved lemons are new to me and made this dish something a bit different.
Very bland I made this recipe exactly as written. I used the lemon zest instead of the preserved lemons. The chicken turned out pretty dry and a little tough by the time it was fully cooked to 165 degrees. And I pounded the chicken down to no more than 1 thick. The sauce was very bland. I made it the night before and thought it was bland. The next night when I took it out of the fridge to let it set at room temperature, it had a bit more taste, but not much. I would not make this again. Pros: Quick; easy Cons: Chicken got dried out and a bit tough; Sauce was very bland