Lemon and olive chicken

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 15
Servings 4
Time 15 minutes

Ingredients

  • 2
    kg
    whole chicken
  • salt
  • 30
    ml
    peanut oil
  • 2
    large onions, thinly sliced
  • 2
    cloves garlic, crushed
  • 5
    ml
    ginger
  • 5
    ml
    paprika
  • 5
    ml
    ground cumin
  • 5
    ml
    cinnamon
  • pinch saffron or turmeric
  • 750
    ml
    water
  • 3
    preserved lemons
  • 20
    calamata olives
  • 30
    ml
    lemon juice
  • freshly ground black pepper
 

Method

45 minutes
 
1. Wipe the chicken and salt it inside and out. Heat the peanut oil in a large saucepan and brown the chicken lightly on all sides. Add the onion, garlic, spices and water and cook over a low heat for 40 minutes, adding more water if necessary. 2. Rinse the preserved lemons and cut away the flesh. Add the pieces of lemon and olives to the chicken and cook for a further 5 minutes. Add the lemon juice and season to taste. 3. Place the chicken on a serving platter. Strain the sauce over the top. Garnish with the pieces of lemon, lemon rind and olives. Serve with wild brown rice and green vegetables.
 

Read more on: poultry
 

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