Chicken Thigh Stew with Olives and Preserved Lemons
By Staub
Chicken Thigh Stew with Olives and Preserved Lemons
By Staub
Yield/Serves:
Makes 4 servings
- 2 onions
- 8 chicken thighs
- ½ bunch Italian parsley
- 4 tablespoons canola oil
- ½ bunch cilantro
- 2½ cloves garlic
- 1 teaspoon ginger powder
- 1 teaspoons turmeric
- Pinch saffron
- ½ chili pepper
- ½ lemon
- ½ preserved lemon
- 4 oz. green olives
- Chicken stock
- Salt and pepper
Remove the leaves from the parsley and cilantro stems. Keep leaves and stems separate. Peel the onions and cut into a coarse dice. Set aside. Cut the stems in 3-inch pieces and set aside. Mince the leaves coarsly and set aside.
Preheat a Staub cocotte on medium to high heat.
Sprinkle the chicken thighs generously with salt and pepper.
Add 2 tablespoons canola oil to the cocotte and sear the chicken thighs until nicely browned on both sides. Work in batches. Keep the chicken thighs in a metal bowl.
Add two new tablespoons canola oil and sauté the onions until they start to brown. Add ginger, turmeric, garlic, saffron, one halved chili pepper and keep stirring for two minutes.
Transfer the onions mixture to the bowl with chicken.
Put the stems of the parsley and cilantro on the bothem of the tagine vessel. Now add chicken and onions.
Add ½ cup of chicken stock and put the lid on the cocotte. Cook for 30 minutes or until cooked to liking.
Cut the preserved lemon in ½-inch cubes. Juice the lemon. Set the juice aside. Half the olives and set aside.
10 minutes before serving add lemon juice, olives and preserved lemons. Add half of the herbs. Mix gently, taste and season with salt and pepper. Sprinkle with the remaining herbs.
Preheat a Staub cocotte on medium to high heat.
Sprinkle the chicken thighs generously with salt and pepper.
Add 2 tablespoons canola oil to the cocotte and sear the chicken thighs until nicely browned on both sides. Work in batches. Keep the chicken thighs in a metal bowl.
Add two new tablespoons canola oil and sauté the onions until they start to brown. Add ginger, turmeric, garlic, saffron, one halved chili pepper and keep stirring for two minutes.
Transfer the onions mixture to the bowl with chicken.
Put the stems of the parsley and cilantro on the bothem of the tagine vessel. Now add chicken and onions.
Add ½ cup of chicken stock and put the lid on the cocotte. Cook for 30 minutes or until cooked to liking.
Cut the preserved lemon in ½-inch cubes. Juice the lemon. Set the juice aside. Half the olives and set aside.
10 minutes before serving add lemon juice, olives and preserved lemons. Add half of the herbs. Mix gently, taste and season with salt and pepper. Sprinkle with the remaining herbs.