Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 900 grams of russet potatoes in their skins until tender, then drain, peel, and mash them thoroughly.

2. 2

   Combine the mashed potatoes with 120 grams of all-purpose flour, 1 large egg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, mixing until a smooth dough forms, then divide the dough into 12 equal portions and gently shape them into oblong dumplings.

3. 3

   Bring 1.4 liters of chicken broth to a gentle simmer in a large pot, then carefully add the potato dumplings and poach for 8-10 minutes until they float to the surface and are cooked through, then remove them and set aside.

4. 4

   Add the 600 grams of boneless, skinless chicken breasts and 1 whole preserved lemon (sliced) to the simmering broth, poaching for 12-15 minutes, or until the chicken reaches an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit), then remove the chicken and lemon, reserving the poaching liquid.

5. 5

   In a separate pan, melt 28 grams of unsalted butter with 15 ml of olive oil over medium heat, then add 1 medium finely diced onion and sauté until softened, about 5 minutes.

6. 6

   Stir in 0.25 cup of finely chopped fresh dill, the finely diced flesh of the poached preserved lemon, 60 ml of heavy cream, and 1 cup (240 ml) of the reserved poaching liquid, simmering gently for 3-5 minutes until the sauce slightly thickens, adjusting seasoning to taste.

7. 7

   Slice the poached chicken breasts into thick pieces and arrange them on plates with the warm potato dumplings, then generously spoon the preserved lemon dill sauce over the chicken and dumplings.