Chicken With Preserved Lemons and Olives

READY IN: 1hr 55mins
Recipe by Sarah

Adopted from the Recipezaar account. This is posted in response to a request for recipes using preserved lemon. I found it in the Seattle paper's archives, but it is originally from "The New Book of Middle Eastern Food"

Top Review by JustJanS

I realsise that Moxie posted this for a request and hasn't made this, so no fault of hers that there was a problem. When I half covered the chicken with water, covered the saucepan with a lid, there was no reduction of liquid in 1 1/2 hours-and certainly no need to add any extra water (step2). I added the lemon and olives for another 15 minutes then I had to remove the chicken, and set about reducing the liquid over a very high flame. This took an additional 1/2 hour. We had a very good but late dinner.

Ingredients Nutrition

Directions

  1. Put the whole chicken in a saucepan with all ingredients except preserved lemons and olives.
  2. Half-cover with water and simmer, covered, turning the chicken over a few times, and adding water if necessary, for about 1 1/2 hours, or until the chicken is so tender that the flesh pulls off the bone and the liquid is reduced to a thick sauce.
  3. Throw the lemon peel and drained rinsed olives into the sauce for the last 15 minutes of cooking.
  4. Some like to add the peel at the very end; some like to chop part of it up to flavor the sauce.
  5. Cut the chicken into serving pieces and serve hot, with the sauce poured over.

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