Chicken with Preserved Lemons and Olives
Chicken, preserved lemon and green olives come together in this Moroccan dish, fragrant with saffron and ginger and simmered on the stove.
1 hr 55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 105 min · 115 min total
- medium
- 1
Put the whole chicken in a saucepan with all ingredients except preserved lemons and olives.
- 2
Half-cover with water and simmer, covered, turning the chicken over a few times, and adding water if necessary, for about 1 1/2 hours, or until the chicken is so tender that the flesh pulls off the bone and the liquid is reduced to a thick sauce.
- 3
Throw the lemon peel and drained rinsed olives into the sauce for the last 15 minutes of cooking.
- 4
Some like to add the peel at the very end; some like to chop part of it up to flavor the sauce.
- 5
Cut the chicken into serving pieces and serve hot, with the sauce poured over.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
