Recipe by Babs in Toyland
I found this recipe in the paper and it sounds delicious - have to make some preserved lemons before I can make it though. I love all the ingredients.
Top Review by Babs in Toyland
I used Mirjam Dorn's Preserved Lemon recipe for this and made it last night. It was a big hit with my guests. I served it with rice and rolls to slop up the sauce. I would recommend not straining the sauce like the recipe suggests because you would miss all the wonderful and tasty vegetables. Delicious!
- 1 (3 1/2 lb) chicken, cut in pieces
- salt & pepper
- 1⁄4 cup olive oil
- 2 medium carrots, diced
- 1 celery rib, diced
- 1 large onion, diced
- 3 cloves garlic, chopped
- 1⁄4 cup dry white wine
- 1⁄2 cup chicken stock
- 2 large tomatoes, seeded & chopped
- 2 ounces cracked and pitted green olives
- 1 tablespoon coriander seed, crushed
- 1 -2 pinch saffron
- 1 lemon, juice of
- 3⁄4 cup heavy cream
- 1 preserved lemon, cut in quarters,then sliced
- sea salt
- 1 bunch fresh cilantro, heavy stems removed and leaves chopped
Directions See How It's Made
- Season chicken pieces with salt and pepper.
- In a large saute pan, heat the olive oil.
- Add the chicken and brown on all sides about 10 minutes.
- Add the carrots, celery, onion and garlic and saute until the vegetables are limp but not browned.
- Add the wine and bring to a boil.
- Add the chicken stock, tomatoes, olives, coriander seeds and saffron.
- Bring to a boil.
- Cover with parchment paper and with the lid and simmer for about 45 minutes.
- Remove the chiken and set aside in a warm place.
- Raise the heat, add the lemon juice and scrape the bottom of the pan to loosen the the browned vegetables.
- Add the cream and preserved lemon slices.
- Reduce by half or until thickened.
- Strain if desired (although the little bits taste great) and season with sea salt& pepper.
- Pour over chicken; scatter the fresh cilantro over the top.
- Serve immediately.