A Chicken Dish Using Preserved Lemons


| 2/8/2016 8:37:00 AM


Tags: preserved foods, Meditterranean recipes, easy chicken recipes, Renee Benoit, Northern California,

Renee-Lucie BenoitAt the beginning of January 2016 I posted an article about how to preserve lemons. It takes at least a month for them to be ready to use. Here's one recipe that worked out well for us. I've added some notes that may help you make it even better. The olives, olive oil, onions, chicken and lemons were all locally grown foods.

Chicken With Preserved Lemon And Green Olives

finished

Makes 2-4 servings

3 tablespoons extra-virgin olive oil
2 onions, grated or very finely chopped (I grated mine in a food processor)
2 to 3 garlic cloves, crushed
1/2 teaspoon crushed saffron threads
1/4 to 1/2 teaspoon ground ginger
4 large chicken breasts (or 1 whole chicken, cut up in pieces; thighs work, too)
Black pepper
(Since the olives and preserved lemons are salty I suggest adding salt to taste at the table)
Juice of 1/2 lemon
2 tablespoons chopped cilantro
2 tablespoons chopped flat-leaf parsley
Peel of 1 large or 2 small preserved lemons
12 to 16 green olives, pitted and sliced

In a heavy-bottomed pan that can hold all the chicken pieces in one layer, heat the oil over a medium flame and add in the onions. Stir over low heat until they soften. Do not burn. They may brown slightly but mostly keep them soft.




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