Chicken with Preserved Lemon and Olives
By Emile Henry
Chicken with Preserved Lemon and Olives
By Emile Henry
Yield/Serves:
Makes 6 servings
- 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
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.
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.