Chicken With Preserved Lemons and Olives

Name: Chicken With Preserved Lemons and Olives
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4 serving(s)
Ingredients: 3 1/2-4 lbs chicken; 3 tablespoons peanuts or 3 tablespoons vegetable oil; 1 large onion, grated or very finely chopped; 2 -3 garlic cloves, crushed; 1/4 teaspoon crushed saffron threads or 1/4 teaspoon powdered saffron; 1/2-3/4 teaspoon ground ginger; 1 1/2 teaspoons cinnamon; salt and pepper; 1 -2 preserved lemon, peel of, rinsed and cut in quarters; 12 green olives or 12 pale-brown olives, soaked in 2 changes of water for 1/2 hour

Submitted 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""

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Ready In:: 1hr 55mins
Ingredients:: 10
Serves:

ingredients

3 ¹⁄₂ - 4 lbs chicken
3 tablespoons peanuts or 3 tablespoons vegetable oil
1 large onion, grated or very finely chopped
2 -3 garlic cloves, crushed
¹⁄₄ teaspoon crushed saffron threads or 1/4 teaspoon powdered saffron
¹⁄₂ - ³⁄₄ teaspoon ground ginger
1 ¹⁄₂ teaspoons cinnamon
salt and pepper
1 -2 preserved lemon, peel of, rinsed and cut in quarters
12 green olives or 12 pale-brown olives, soaked in 2 changes of water for 1/2 hour

directions

Put the whole chicken in a saucepan with all ingredients except preserved lemons and olives.
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.
Throw the lemon peel and drained rinsed olives into the sauce for the last 15 minutes of cooking.
Some like to add the peel at the very end; some like to chop part of it up to flavor the sauce.
Cut the chicken into serving pieces and serve hot, with the sauce poured over.

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Reviews

J

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.

JustJanS
C

i used almost the same ingredients... i used chicken breasts and fresh lemons, 1 sliced and 1/2 juiced . i cooked mine in a crockpot, on low for 6-8 hrs after browning with the spices, and added the lemon juice and 3/4 C water. added the olives and lemon slices for the last 20 minutes. very tasty

chia2160