Chicken and Preserved Lemon
Servings: 4
Ingredients:
-
Chicken:
1 (approx 3-1/2 lb or 1.75 kg) chicken
2 tbsp (25 mL) olive oil
2 onions, sliced
2 cloves garlic, minced
2 tbsp (25 mL) coarsely chopped Preserved lemon
1-1/2 tsp (7 mL) each paprika and ground cumin
1 stick cinnamon
1/2 tsp (2 mL) pepper
1 cup (250 mL) chicken stock
1/2 cup (125 mL) black olives
1/4 cup (50 mL) chopped fresh coriander
Preserved Lemon:
1 large lemon, thinly sliced
1-1/4 cups (300 mL) lemon juice
1/2 cup (125 mL) coarse salt
Preparation:
Chicken: Cut chicken into pieces, removing skin. Set aside.
In large Dutch oven, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Add sliced onions and garlic to pan; cook over medium heat, stirring occasionally, for 5 minutes. Add chopped preserved lemon, paprika, cumin, cinnamon and pepper; cook for 1 minute.
Return chicken pieces to pan along with any juices. Add chicken stock and bring to boil; reduce heat, cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Discard cinnamon stick. Sprinkle with olives and coriander.
Preserved Lemon: In bowl, toss together lemon, lemon juice and salt. Transfer to jar with tight fitting lid. Seal and let stand at room temperature for 7 days, shaking jar each day. (Make ahead: Refrigerate for up to 2 months.)
Makes 2 cups (500 mL).
Tags:
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