Baked Chicken with Olives & Preserved Lemons
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Baked Chicken with Olives & Preserved Lemons

Recipe by ElmarieCourse: Dinner, Savoury


A baked chicken was often on my grandmother’s table. Her olives and fresh lemons were in so many of her dishes. My interpretation of this dish pays homage to her and the memories I have.

Ingredients

  • 5 cloves garlic, finely chopped

  • 1⁄2 teaspoon ground turmeric

  • 1⁄2 teaspoon ground ginger

  • 1 teaspoon ground sweet paprika 1⁄2 teaspoon ground cumin

  • Salt and freshly ground black pepper 12 chicken pieces

  • 2 tablespoons extra virgin olive oil

  • 2 medium onions, thinly sliced

  • 1 stick cinnamon

  • 8 kalamata olives, pitted and halved 8 green olives, pitted and halved

  • 1 large or 3 small preserved lemons

  • (sold in speciality food shops)

  • 1 cup chicken stock

  • Juice of 1⁄2 lemon

  • 1 tablespoon chopped flat-leaf parsley

Directions

  • Mix the garlic, turmeric, ginger, paprika and cumin. Add salt and pepper to taste. Rub the chicken pieces with the mixture, cover, refrigerate and marinate for 3–4 hours.
  • Heat the oil in a heavy frying pan. Add the chicken and brown on all sides. Remove to a platter. Add the onions to the frying pan and cook over a medium-low heat for about 15 minutes, until lightly browned. Add the cinnamon stick.
  • Place the chicken pieces on top of the onions. Scatter over the olives. Quarter the lemons, remove the pulp and cut the skin into strips. Scatter over the chicken. Mix the stock and lemon juice and pour the mixture over the chicken.
  • 30 minutes, until the chicken is cooked through. Scatter the parsley on top and serve.
  • Cover the frying pan. Place over a low heat and cook for about

Notes

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