LADING

Chicken, Olive & Preserved Lemon


A delicious fragrant dish that scales up brilliantly to feed a crowd, with the classic Moroccan ingredients of citrusy preserved lemons, olives and cumin it has warmth and a really satisfying balance of flavours and is lovely served with rice or couscous.

 

chicken olive lemon

 

Serves 4

4 tbsp olive oil
40g butter
2 leeks, halved lengthways, washed & thinly sliced
1 tsp ground cumin
8 preserved lemons (I used the little Belazu brand lemons available in
Sainsburys or online)
1 kg organic chicken thigh fillets
1 tbsp plain flour
250ml very good quality chicken stock
250g boiled new potatoes, peeled & sliced
150g green olives, stoned & roughly chopped
3 tbsp chopped flat-leaf parsley
salt & freshly ground black pepper

 
Gently heat 2 tbsp of the oil and the butter in a large pot.

Add the leeks & cook for about 8 minutes or until softened and translucent but not browned, stir in the cumin frying for 2 minutes.

Wash, then roughly chop the lemons stir into the leeks and remove from the heat.

In a separate large, frying pan, heat the remaining oil, brown the chicken thighs all over, this is best done in batches.

Combine the chicken and it’s juice with the leek and lemon mixture, returned the pot to the heat.

Sprinkle in the flour, season with salt and pepper and cook for 3-4 minutes.

Gradually stir in the chicken stock and add the olives.

Bring the mixture to a boil, reduce heat & simmer gently for 40 minutes, or until the chicken is tender and cooked through.

Stir in the potatoes and parsley, heat through and serve.

Print Recipe
Lemon Chicken with Spinach
Instructions
  1. Gently heat 2 tbsp of the oil and the butter in a large pot.
  2. Add the leeks & cook for about 8 minutes or until softened and translucent but not browned, stir in the cumin frying for 2 minutes.
  3. Wash, then roughly chop the lemons stir into the leeks and remove from the heat.
  4. In a separate large, frying pan, heat the remaining oil, brown the chicken thighs all over, this is best done in batches.
  5. Combine the chicken and it's juice with the leek and lemon mixture, returned the pot to the heat.
  6. Sprinkle in the flour, season with salt and pepper and cook for 3-4 minutes.
  7. Gradually stir in the chicken stock and add the olives.
  8. Bring the mixture to a boil, reduce heat & simmer gently for 40 minutes, or until the chicken is tender and cooked through.
  9. Stir in the potatoes and parsley, heat through and serve.