Chicken with Preserved Lemon and Olives: Difference between revisions
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|TotalCalories = 2054 | |||
|PortionCalories = 513 | |||
|DatePublished=6th April 2013 | |DatePublished=6th April 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
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| 1 small [[Preserved lemon|preserved lemon]], halved, pulp removed and discarded, rind thinly sliced | | 1 small [[Preserved lemon|preserved lemon]], halved, pulp removed and discarded, rind thinly sliced | ||
| 250 ml [[White wine|white wine]] | | 250 ml [[White wine|white wine]] | ||
| 8 | | 8 [[Chicken|chicken]] pieces, a mixture of thighs and breasts, on the bone if possible | ||
| 3 tablespoons [[Belazu]] [[Olive oil|olive oil]] | | 3 tablespoons [[Belazu]] [[Olive oil|olive oil]] | ||
| Maldon [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | Maldon [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
Revision as of 09:52, 14 July 2016
| Chicken with Preserved Lemon and Olives | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 513 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 6th April 2013 |
Another recipe for your preserved lemons
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 medium red onions, quartered
- 6 garlic cloves, unpeeled
- 1 small preserved lemon, halved, pulp removed and discarded, rind thinly sliced
- 250 ml white wine
- 8 chicken pieces, a mixture of thighs and breasts, on the bone if possible
- 3 tablespoons Belazu olive oil
- Maldon sea salt and freshly ground black pepper
- 100g pitted green olives, drained
- A small bunch of flat-leaf parsley, roughly chopped
To serve
Mise en place
- Preheat the oven to 190° C (375° F - gas 5)
Method
- Place the onions, garlic, preserved lemon and wine into a large casserole or ovenproof dish
- Rub the chicken thighs and breasts with the olive oil and sit on top of the vegetables and wine
- Season with the salt and pepper, cover and cook for 45 minutes
- Add the olives to the pot, then cook for a further 10 minutes or until the chicken is golden and cooked through
- Take out the chicken and set to one side. Bubble up the pan juices over a medium to high heat for 3 minutes or so, until reduced a little, then stir through the parsley
Serving suggestions
Serve the chicken on a bed of Barley couscous, with the sauce spooned over.
This recipe originated from the recipe section of Belazu.com
All Belazu products shown can be purchased online or obtained from their network of stockists:
Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
Belazu products used in this recipe
- Belazu Early Harvest Extra Virgin Olive Oil Unfiltered
- virgin-olive-oils.html Belazu Extra virgin olive oil
- Belazu Preserved Lemon
- Belazu Traditional Barley Couscous
See also
- Get chicken pieces the economical way, joint the chicken yourself
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