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preserved lemon chicken

muslim sister's picture

1 mid-sized chicken (or if you do not want to use a whole chicken you can use 4-5 pcs. //or use 2-3 cornish hens)

1 lrg onions (cut into 1/2 moons)               1 tsp ginger

1 tsp corinader                                        1/4 tsp blk pepper

1 tsp turmeric                                         1 bunch parsley , chopped

olive oil                                                  2 wedges preserved lemons

10-12 green olives                                  4-5 potatoes (cut into french fries)

1. In a large pot place the chicken and add all the spices, onions, parsley, and about 2 tbsp olive oil. Put on med-high heat. Mix well so that the spices well coat the onions and chicken. Leave it to cook about 5 min, then add about 1/2 a cup of water and the preserved lemons. Lower the heat to med- low.

2.Let it simmer gently for about 30 minutes, stirring ocassionally. you don't have to add much water b/c the onions will begin to melt down.  Carefully lift the chicken out of the juices and put into a cassarole dish and put into the oven to finish cook and so the skin can get crispy.

3. In a small pot boil the olives in 2 changes of water to remove some of the saltiness. you can delay how fast you want the chicken to cook by how high you put the temperature in the oven. When the chicken is done cooking and about 20 minutes before you want to eat fry the potatoes into french fries. and then drain them on paper towels.

4. Put the chicken in the center of a deep large dish. Put the olives around the chicken and pour over the sauce (if the sauce was a little watery then boil it until it is thicker.) Then put handfuls of french fried right ontop of the french fries.

****serve with hearty bread (or you can use pita bread)

*** be careful not to eat the lemon wedges, they hide quite well in the sauce and you will get a mouth of bitterness. You can use fresh lemons but the taste will be entirely different , but still good.

**** the reason i dont add salt is that the preserved lemons have a salty taste, as do the olives. so wait until all the cooking is done then taste and add salt if you need to. 

muslim sister's picture

Re: preserved lemon chicken

I posted a recipe for them about a week ago they are really easy to make you just have to wait 1-2 weeks for them.

Re: preserved lemon chicken

This sounds delicious!!  I have never seen preserved lemons in the goceries around here but now I'll have to look for them.