Preserved Lemons give this dish its unique, mellow flavour that is just not obtainable from fresh lemons. You can find preserved lemons in Middle Eastern stores or make our quick recipe.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2004
In Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches. Remove to plate.
Drain off fat in pan; cook onion and garlic over medium heat, stirring occasionally, until softened, about 5 minutes.
Add tomato, all but 2 tbsp (25 mL) of the coriander, ginger, paprika, saffron, cumin, pepper, cinnamon stick and 2 cups (500 mL) water. Return chicken and accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 45 minutes.
Meanwhile, pit olives. In small saucepan of boiling water, blanch olives for 5 minutes; drain. With slotted spoon, remove chicken to platter; cover and keep warm. Add olives and lemons to sauce; boil, uncovered, over medium-high heat until thickened and reduced by one-third, about 12 minutes. Pour over chicken. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 48 hours.) To serve, sprinkle with remaining coriander.
Nutritional facts <b>Per serving:</b> about
- Sodium 712 mg
- Protein 15 g
- Calories 212.0
- Total fat 14 g
- Cholesterol 53 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
- Iron 9.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 42.0