Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 2 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Freshly ground pepper

  4. 2 teaspoons 10ml Onions - finely chopped (small)

  5. 1/4 teaspoon 1 1/3ml Ground ginger

  6. 1 1/4 teaspoon 1 1/3ml Saffron threads - crumbled

  7. 2 teaspoons 10ml Tomatoes - peeled, seeded (medium) And chopped

  8. 6 Garlic - finely Chopped

  9. 1 cup 40g / 1.4oz Fresh flat-leaf parsley -- Finely chopped

  10. 1 cup 16g / 0.6oz Fresh cilantro - finely Chopped

  11. 3 Preserved lemons

  12. 1/2 lb 227g / 8oz Mediterranean brine-cured Olives - calamata/picholine Chickens - each cut in

  13. 6 1 Cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a large enameled cast-iron casserole. Season the chicken pieces with the salt and pepper and add them to the casserole along with the onion, ginger, cinnamon, and saffron. Cook over high heat, turning the chicken occasionally, until browned all over, about 10 min. Add the tomatoes, garlic, parsley, cilantro and 2 c. of water and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour. (The recipe can be prepared up to this point up to 2 days ahead; cover and refrigerate. Rewarm before continuing.) Meanwhile, rinse the preserved lemons under running water; pat dry. Separate the lemons into quarters. Discard the pulp from one of the lemons and finely chop the peel. Reserve the quarters for garnish. Transfer the chicken to a large plate. Strain the cooking liquid and return it to the casserole. Boil over high heat until slightly thickened, about 10 min. Add the chopped preserved lemon and the olives and simmer over moderate heat for 2 min. Add the chicken pieces and simmer until heated through. Arrange the chicken pieces in a serving dish. Pour the sauce on top and garnish with the lemon quarters. Recipe By: Food & Wine - October 1995


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