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Chicken with green olives and preserved lemons
Chicken with green olives and preserved lemons
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Fragrant chicken dish with delectable aromas.
Ingredients:
  • 9.20 gm olive oil
  • 4 (110g each) chicken thigh cutlets, skin removed, trimmed
  • 4 (110g each) chicken lovely legs
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 4cm piece fresh ginger, finely grated pinch saffron threads
  • 1 cinnamon stick
  • 400g can chickpeas, drained, rinsed
  • 250.00 ml large green olives, pitted, halved
  • 2 preserved lemon wedges, pulp discarded, rind thinly sliced
  • 42.00 gm lemon juice
  • Fresh coriander leaves, to serve
  • Lebanese bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add chicken and cook for 8 to 10 minutes, turning occasionally, until nicely browned. Transfer chicken to a plate.
  • In a sizzling pan, toss in the aromatic trio of onions, garlic, and ginger. Sauté for 5 minutes until fragrant. Reintroduce the chicken to the mix and sprinkle in the precious saffron, a dash of cinnamon, and pour in 1 cup of cold water. Allow the flavors to meld together as you bring it to a boil, then lower the heat to let it simmer gently, covered, for 30 minutes.
  • Combine chickpeas, olives, and preserved lemon in the pot. Simmer with the lid on for 20 minutes or until chicken is fully cooked. Remove and discard the cinnamon stick, then add a sprinkle of pepper. Stir in lemon juice and sprinkle with fresh coriander. Serve alongside Lebanese bread.

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