Chicken and Preserved Lemon
This recipe makes 4 servings
Ingredients
- Chicken:
- 1 chicken, (approx 3-1/2 lb or 1.75 kg)
- 2 tbsp olive oil
- 2 onions, sliced
- 2 cloves of garlic, minced
- 2 tbsp coarsely chopped preserved lemon
- 1-1/2 tsp paprika
- 1-1/2 tsp ground cumin
- 1 stick cinnamon
- 1/2 tsp pepper
- 1 cup chicken stock
- 1/2 cup black olives
- 1/4 cup chopped fresh coriander
- Preserved Lemon:
- 1 large lemon, thinly sliced
- 1-1/4 cups lemon juice
- 1/2 cup 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).
- Keywords : Main Course; Dinner; Indian; Middle Eastern; Black olives; Chicken; Lemons;
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