Whole Chicken With Lemons and Olives |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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The gentle flavour of the lemon enhances this chicken dish. You can replace the preserved lemons with fresh lemon wedges. I like to serve this with cous cous Ingredients:
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground turmeric |
3 lbs chicken |
2 tablespoons olive oil |
1 large onion, thinly sliced |
2 inches piece ginger, grated |
2 1/2 cups chicken stock |
2 preserved lemons, cut into wedges |
1/2 cup pitted black olives |
1 tablespoon honey |
4 tablespoons fresh coriander, chopped |
salt and pepper |
Directions:
1. pre heat oven 190C/ 375°F Mix turmeric and cinnamon with some salt and pepper and rub over the chicken skin to coat evenly.
2. heat oil in a large pan and brown the chicken on all sides until golden. Transfer to an ovenproof dish.
3. Add sliced onion to the frying pan and fry for 3 minutes, stir in the grated ginger and the chicken stock and bring to the boil.Pour over chicken, cover with a lid ( or aluminum foil) and bake 30 minutes.
4. Remove the lid and add the lemons, olives and honey, BAke uncovered 45 minutes more or until chicken is tender. Sprinkle with coriander and serve.
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