Chicken stew with preserved lemons recipe

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A chicken stew recipe using preserved lemons. This type of dish is common in North Africa, where preserved lemons are used widely.
Preparation time: 15 minutes, Cooking time: 60 minutes, Serves: 4 


For the marinade
3-4 garlic cloves, minced
1 Tbsp olive oil
1/4 tsp black pepper, freshly ground

1 whole chicken, cut into serving sized pieces
4 Tbsp olive oil
2 medium onions, finely chopped
2 cups chicken stock
2 preserved lemons, sliced

1/4 tsp ginger, ground
1/4 tsp black pepper, freshly ground
1 stick of cinnamon
1 tsp turmeric
A pinch of saffron

Salt to taste


Mix the garlic, black pepper, and 1 tablespoon of olive oil. Rub the chicken with the mixture and refrigerate for at least 3-4 hours (it is best to leave it overnight).

Heat the rest of the olive oil in a large cooking pot. Fry the chicken, turning often, until all sides begin to brown. Add the spices (ginger, black pepper, cinnamon, turmeric and saffron) and onions and stir-fry over high heat for a few more minutes.

Add the chicken stock and bring to broil. Reduce heat and cover (do not cover completely, leave a small crack for the steam to escape). Simmer over low heat for 30 to 45 minutes.

Add the sliced preserved lemons and salt. Taste the sauce and adjust with more salt and / or black pepper to taste. Simmer for 5 more minutes.

Remove the chicken and set aside. If the sauce is not thick enough, bring to a boil and keep stirring until the sauce thickens.

Put the chicken on a serving dish and pour over the sauce.

Notes and tips

Serve this dish with couscous or rice and a simple salad.
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