Sunday, 9 March 2014

Chicken with Preserved Lemon and Olives

If you managed to make some preserved lemons either with salt or in oil, this chicken dish is a wonderful way to use them along with this seasons olives (we used our own olives, our first foray into pickling olives... you will have to wait for next season for the recipe!)

A whole chicken cut up into bite sized joints, chicken liver chopped finely and reserved.
1 large onion chopped very finely or better still done in the food processor to almost a paste
4 crushed garlic cloves
100g butter
1 tbsp ground ginger
small piece of cinnamon stick
1/4tsp turmeric powder
3/4 teaspoon saffron strands
juice of one lemon
100g green or black olives
100g preserved lemons cut up into quarters - flesh discarded.
a handful of coriander and parsley leaves chopped
salt and pepper

Put chicken into a casserole (yup... no browning it first!), Add the chopped onion, garlic, butter, ginger, cinnamon, tumeric, saffron, 1 tsp salt and a sprinkling of white pepper.  Pour in 700ml water, cover and bring to the boil.  Simmer for 40 minutes turning chicken and spooning sauce over it from time to time. After the 40 minutes lift the chicken onto a plate and cover with foil to keep warm.  Add lemon juice to the casserole and simmer rapidly until reduced by 2/3.  Return chicken to casserole with olives and preserved lemon and cover with the lid and simmer for 20 to 25 minutes.  Add the chopped chicken liver and simmer another 5 minutes.  Add coriander and parsley and taste for seasoning.  Serve with cous cous or rice!

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