Lemon Chicken With Cilantro and Olives (Poulet M'charmel)

Submitted by philip dreger

"From the North African Kitchen"

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 1 chicken
• Serves: 4

ingredients

• 2 large onions, finely chopped
• 3 -4 garlic cloves, crushed
• 1 bunch fresh cilantro, finely chopped
• 1 bunch fresh flat leaf parsley, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 2 lemons, juice of
• 3⁄4 cup extra virgin olive oil
• 1 1⁄2 cups water
• 3 lbs roasting chickens, cut into pieces
• 1 preserved lemon, finel sliced
• 5 1⁄2 ounces olives

directions

1. Mix onion, half the cilantro and parsley, the spices, salt and half the lemon juice and olive oil. Dilute with water to make a sauce.
2. Rub some of the sauce over the outside of the chicken.
3. Place chicken in a large cooking pan.
4. pour the rest of the mixture around the meat, cover and simmer over medium heat for 30 to 45 minutes. Turn occasionally and add more water if necessary.
5. When chicked cooked through, add the remaining cilantro and parsley and pour over the remaining lemon juice. Leave to simmer hard for a few more minutes to thicken the sauce.
6. Arrange chicken on a dish and garnish with slices of preserved lemon and olives.

Reviews

[Nasseh]

I made this using my tagine. I cut back the amount of oil to 1/4 cup & I used only 2 lbs of chicken. I served over white rice. Made for Fall PAC 2008