Ethnic and fusion recipes
Chicken stew with preserved lemons
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75 min
Serves 4
African
Ingredients
- For the marinade For the marinade
- 3-4 garlic cloves, minced 3-4 garlic cloves, minced
- 1 tbsp olive oil 15 ml olive oil
- 1/4 tsp black pepper (freshly ground) 1.2 ml black pepper (freshly ground)
- 1 whole chicken, cut into serving sized pieces 1 whole chicken, cut into serving sized pieces
- 4 tbsp olive oil 59 ml olive oil
- 2 medium onions, finely chopped 2 medium onions, finely chopped
- 2 cup chicken stock 480 ml chicken stock
- 2 preserved lemons, sliced 2 preserved lemons, sliced
- 1/4 tsp ginger (ground) 1.2 ml ginger (ground)
- 1/4 tsp black pepper (freshly ground) 1.2 ml black pepper (freshly ground)
- 1 stick cinnamon 1 stick cinnamon
- 1 tsp turmeric 4.9 ml turmeric
- A pinch of saffron A pinch of saffron
- Salt to taste Salt to taste
Method
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.
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.
Cook's notes
Serve this dish with couscous or rice and a simple salad.
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