The recipe for the slow cooked lemon zucchini is from Petite Kitchen. On top of the zucchini we had shredded, slow cooked chicken. It was delicious, and I look forward to making this again and again.
For the chicken:
1 tablespoon olive oil
2 cloves of garlic, finely chopped
1/2-1 preserved lemon, finely chopped
2 brown onions, thinly sliced
2 chicken breasts, skin removed
Heat a frying pan over a medium heat and add the olive oil, onions and garlic. Once translucent add the preserved lemon and mix through. Bury the chicken breast in the onion mixture, turn the heat down to low and put the lid on and leave to cook through, approximately 40 minutes. Once cooked, either leave whole or pull apart. Serve on the zucchini.