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.


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



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.



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.



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



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



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.)




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



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…




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