Chicken with Olives and Preserved Lemon
Splash or two of olive oil
1 onion, finely chopped
3 garlic cloves, crushed
Salt and pepper to taste
1 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
Large pinch of saffron threads
1 whole chicken, cleaned
3 cups chicken broth or water**
Two or more handfuls of green or pink-brown olives, rinsed*
1-2 preserved lemons rinsed (you must use preserved lemons to get the proper taste)
Large bunch each of cilantro and parsley finely chopped
Heat the oil add onion and fry gently, stirring until softened and golden in a dutch oven or tagine
Add garlic, pinch of salt, pepper, ginger, saffron, and cinnamon. Stir into onions until fragrant.
Add chicken, and broth or water, bring to a simmer reduce heat to a gentle simmer and cover tightly and cook 1 1/2 hours at least or until soft. Check frequently and pour juices over top of chicken to keep breast moist.
Remove chicken and broil until golden ( you may add salt to top the skin for taste or Greek cavanders low sodium the regular has MSG so get the blue bottle)
Add olives, lemons and herbs to pan and cook down the sauce until thickened and pour over the chicken.
*You can replace the olives with artichoke hearts for this recipe too and it is so good!
**If using chicken bullion instead of homemade broth, make sure to taste for salt because bouillons usually have a lot of salt and some contain wheat and MSG.
This recipe was submitted by Tina OConnor. One day, she will create her own profile so she can post directly. She has some very yummy North African dishes to share! 🙂
White girls CAN make biryani! 