Review Your Order
Close

Shopping Cart

Chicken with Preserved Lemon and Olives

Serves: Makes 6 servings

Ingredients:

  • 1 (3.3 lb) chicken cut into pieces
  • 2 preserved lemons
  • 1½ cup green olives
  • 3 onions, chopped
  • 1 teaspoon ginger (fresh or dried)
  • 1 teaspoon saffron
  • 1 bunch flat parsley
  • 1 teaspoon coriander/cilantro, chopped
  • Juice of 2 lemons
  • 5 tablespoons olive oil
  • 1 tablespoon butter
  • Salt, pepper

Procedures:

In a hot Emile Henry tagine, fry the pieces of chicken in the olive oil and butter, adding the onions, bunch of parsley, ginger, saffron, salt and pepper.

Add three glasses of water and the sliced preserved lemons. Cover and cook for 30 minutes. Add a little water during cooking if necessary and stir occasionally.

Add the coriander/cilantro and lemon juice, and cook for another 15 minutes.

At the end of cooking, add the olives, and serve directly at the table.

Preserved Lemons: Take 2lb washed lemons. Rub them with salt and cover them with 2lb salt for 12 hours. Put them in a container with salt, cover them with water, add 10 tablespoons vinegar to stop them from turning black, and some bay leaves. Add 10 tablespoons groundnut peanut oil, and leave at room temperature for one week.

by Emile Henry

These Are Perfect For This Recipe

Emile Henry Flame Tagine, 2.1 qt.

Stars: 5.0

  • Now:
  • Was:

New Named for the aromatic Moroccan stew that it’s designed to cook, this versatile and handsome tagine features a tall, conical lid that locks in aromatic steam and continuously bastes cooking foods in their own juices. Produced one at a time, each... More About Emile Henry Flame Tagine »


 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?