Braised Chicken With Preserved Lemon
This delicious Moroccan chicken dish is full of flavorful ingredients like saffron, coriander, and preserved lemon. Tender chicken pieces are cooked with shallots, potatoes, and green olives in a fragrant broth until everything is cooked to perfection. This hearty and aromatic meal is perfect for a cozy dinner with loved ones.
— Constant Cookbook
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 chicken, 3 to 4 lb., cut into 8 serving pieces
- Salt and freshly ground pepper, to taste
- 8 shallots, halved lengthwise
- 1⁄2 tsp. crushed saffron
- 1 tsp. ground coriander
- 3 cups chicken stock
- 1 1⁄2 lb. Yukon Gold potatoes cut into
- 1⁄2-inch pieces
- Peel of 1/4 preserved lemon, thinly sliced
- (see related recipe at left)
- 4 fresh flat-leaf parsley or cilantro sprigs
- 1 cup pitted green olives
Instructions
- Preheat an oven to 375°F.
- In a large ovenproof sauté pan over medium-high heat, warm the olive oil. Season the chicken with salt and pepper. Working in batches, brown the chicken on all sides, 3 to 4 minutes total; transfer to a plate.
- Add the shallots to the pan and cook, stirring occasionally, until golden, about 5 minutes. Add the saffron and coriander and cook, stirring, for 1 minute. Add the stock and bring to a boil. Return the chicken to the pan, add the potatoes, preserved lemon and parsley and bring to a boil. Stir, cover the pan and transfer to the oven. Cook until the chicken is cooked through and very tender, about 45 minutes.
- Remove the pan from the oven and stir in the olives. Taste and season with salt and pepper. Serve immediately.
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