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)
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
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…