Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

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.

Ingredients Nutrition

Directions

  1. Season chicken pieces with salt and pepper.
  2. In a large saute pan, heat the olive oil.
  3. Add the chicken and brown on all sides about 10 minutes.
  4. Add the carrots, celery, onion and garlic and saute until the vegetables are limp but not browned.
  5. Add the wine and bring to a boil.
  6. Add the chicken stock, tomatoes, olives, coriander seeds and saffron.
  7. Bring to a boil.
  8. Cover with parchment paper and with the lid and simmer for about 45 minutes.
  9. Remove the chiken and set aside in a warm place.
  10. Raise the heat, add the lemon juice and scrape the bottom of the pan to loosen the the browned vegetables.
  11. Add the cream and preserved lemon slices.
  12. Reduce by half or until thickened.
  13. Strain if desired (although the little bits taste great) and season with sea salt& pepper.
  14. Pour over chicken; scatter the fresh cilantro over the top.
  15. Serve immediately.

Reviews

(2)
Most Helpful

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!

Babs in Toyland February 24, 2002

My friend made this for me for my birthday dinner. It is fabulous. Lots of flavors and the extra sauce is great to dip your bread in!! A great dish to serve at a party with rice. Loved it.

Ceci Miller April 05, 2002

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