North Africanchickenone pan

Chicken with Preserved Lemon and Green Olives

Name: Chicken with Preserved Lemon and Green Olives
Total time: 55 min
Yield: 4 servings
Cuisine: North African
Ingredients: 8 pc Bone-in chicken thighs; 2 tbsp Olive oil; 2 pc Onions; 3 cloves Garlic; 1 tsp Ground ginger; 1 tsp Ground turmeric; 300 ml Chicken stock; 2 pc Preserved lemons; 100 g Green olives; 1 bunch Coriander

Golden chicken thighs braised with ginger, turmeric and soft onions, then finished with salty olives and fragrant preserved lemon.

55 minutesServes 4Medium

Ingredients

Bone-in chicken thighs8 pc
Olive oil2 tbsp
Onions2 pc
Garlic3 cloves
Ground ginger1 tsp
Ground turmeric1 tsp
Chicken stock300 ml
Preserved lemons2 pc
Green olives100 g
Coriander1 bunch

Method

01
Season the chicken, heat the oil in a large lidded casserole over medium-high heat and brown the thighs skin-side down for 8 minutes until golden, then lift out.
02
Lower the heat to medium, add the sliced onions to the fat and cook for 8 minutes until soft, then stir in the garlic, ginger and turmeric for 1 minute.
03
Pour in the stock, return the chicken skin-side up, cover and simmer gently for 25 minutes.
04
Rinse the preserved lemons, discard the pulp and thinly slice the rind, then add to the pan with the olives and simmer uncovered for 5 minutes until the chicken reaches 75C at the bone and the sauce has reduced a little.
05
Scatter with chopped coriander and serve with couscous or bread.

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