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Chicken with Preserved Lemon and Olives

A recipe from the Good Food collection.

Ingredients

Chicken with Preserved Lemon and Olives
Chicken with Preserved Lemon and Olives
60 ml (¼ cup) olive oil
1.6 kg (3 lb 8 oz) free-range chicken
1 onion, chopped
2 garlic cloves, chopped
600 ml (21 fl oz) chicken stock
½ teaspoon ground ginger
1½ teaspoons ground cinnamon
pinch saffron threads
100 g (3½ oz) green olives
¼ preserved lemon, pulp removed, rind washed and cut into slivers
2 bay leaves
2 chicken livers
3 tablespoons choppedfresh coriander (cilantro) leaves

Method

 

  1. Preheat the oven to 180°C (350°F/Gas 4). Heat 2 tablespoons oil in a large frying pan, add the chicken and brown on all sides. Place in a deep baking dish.
  2. Heat the remaining oil, add the onion and garlic and cook over medium heat for 3–4 minutes, or until softened. Add the stock, ginger, cinnamon, saffron, olives, lemon and bay leaves and pour around the chicken. Bake for 45 minutes, adding a little more water or stock if the sauce gets too dry.
  3. Remove the chicken from the dish, cover with foil and leave to rest. Discard the bay leaves. Pour the contents of the baking dish into a frying pan, add the chicken livers and mash into the sauce as they cook. Cook for 5–6 minutes, or until the sauce has reduced and thickened. Add the coriander. Cut the chicken into four and serve with the sauce.

 

Nutrition Per Serve

 

Protein 85 g;
Fat 30 g;
Carbohydrate 5 g;
Dietary Fibre 1.5 g;
Cholesterol 576 mg;
2610 kJ (624 Cal)
Main ingredient:
Chicken, Lemon, Olives
Cuisine:
Contemporary
Course:
Lunch, Dinner

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