Chicken With Preserved Lemons and Olives |
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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Adopted from the Recipezaar account. I found it in the Seattle paper's archives, but it is originally from The New Book of Middle Eastern Food . Ingredients:
3 1/2-4 lbs chicken |
3 tablespoons peanuts or 3 tablespoons vegetable oil |
1 large onion, grated or very finely chopped |
2 -3 garlic cloves, crushed |
1/4 teaspoon crushed saffron threads or 1/4 teaspoon powdered saffron |
1/2-3/4 teaspoon ground ginger |
1 1/2 teaspoons cinnamon |
salt and pepper |
1 -2 preserved lemon, peel of, rinsed and cut in quarters |
12 green olives or 12 pale-brown olives, soaked in 2 changes of water for 1/2 hour |
Directions:
1. Put the whole chicken in a saucepan with all ingredients except preserved lemons and olives.
2. Half-cover with water and simmer, covered, turning the chicken over a few times, and adding water if necessary, for about 1 1/2 hours, or until the chicken is so tender that the flesh pulls off the bone and the liquid is reduced to a thick sauce.
3. Throw the lemon peel and drained rinsed olives into the sauce for the last 15 minutes of cooking.
4. Some like to add the peel at the very end; some like to chop part of it up to flavor the sauce.
5. Cut the chicken into serving pieces and serve hot, with the sauce poured over.
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