Olive Lemon Chicken

This recipe can be made on the stove top or in a slow cooker. I chose to make it in the slow cooker because it is so much easier and less messy.

Ingredients

10 chicken legs with thighs attached

salt and pepper

6 cups sliced onions

1 tsp. cinnamon

1 tsp. mace

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. ground coriander

3 tbsp. ground cumin

1 tbsp. paprika

2 cups chicken stock

2 g spanish saffron

1 litre pitted green olives

2 preserved lemons (recipe follows)

 

Preserved lemons:

To make your own preserved lemons, you will need to leave them in a jar for about 90 days before you can use them.

You will need:

3 c. kosher salt

1 c. sugar

1/2 tbsp. coriander seeds

1 1/2 tsp. black peppercorns

1/4 tsp. tumeric

1/4 tsp. sweet Hungarian paprika

12-16 lemons

2 bay leaves

 

Mix together the salt, sugar, coriander seeds, peppercorns, turmeric and paprika in a large bowl. Place half of the mixture at the bottom of a 1-gallon glass jar with a tight fitting lid.

Cut lemons into wedges and place them in the jar. Pack tightly.

 

Preserved lemon recipe from “Balaboosta” by Einat Admony

 

Instructions

Start by browning the chicken.

Heat up a skillet or a Dutch oven with 2 tbsp. canola oil and put no more than 3 pieces of chicken in at a time. Season with salt and pepper. You do not want to crowd the pan, otherwise you will boil the meat.

olivechicken1

 

Once all the chicken pieces are browned, place them in a dutch oven on the stove or in a slow cooker (crock pot) along with the juices at the bottom of the pan.

olivechicken2

 

Heat 3 tbsp. canola oil in that same skillet and throw in the sliced onions to soften.

olivechicken3

 

After about 3-4 minutes, combine the onions with all the spices except the saffron.

olivechicken4

 

Pour in the chicken stock (I make mine at home and freeze it for later use which is why it’s a block of ice.)

olivechicken5

olivechicken6

 

Pour union mixture oven chicken and simmer on medium low for at least 1 hour

olivechicken8

 

Add the green olives and the preserved lemons and the saffron to the pot. Allow to cook until the chicken is fork tender, about another 30-40 minutes.

These are my homemade preserved lemons…

preserved-lemons

olivechicken9

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