Braised chicken with preserved lemon and green olives
Photo by Tam West
This way of cooking a chicken is based on a recipe from Ghillie Basan’s book Flavours of Morocco and results in a tender moist bird that is packed with flavour. It is good hot or cold.
|1 large||Onion, grated, save the juice|
|6 cloves||Garlic, crushed|
|50 g||Ginger, peeled and grated|
|1 pinch||Saffron, soaked in ¼ cup hot water for 10 minutes|
|1 large||Lemon, juiced|
|3 Tbsp||Coriander, chopped stalks and leaves, plus extra for serving|
|30 ml||Extra virgin olive oil|
|1||Chicken, size 14 free range|
|1½||Preserved lemons, peel only, thinly sliced|
|100 g||Green olives|
|1 Tbsp||Dried oregano, wild|
|250 ml||Vegetable stock|
|1 bowl||Long grain rice, steamed, for serving|
- Heat the oven to 200C.
- Put the onion and its juice, garlic, ginger, saffron and water, lemon juice, coriander and oil into a bowl and mix well. Season with salt and freshly ground black pepper.
- Rub this mixture all over the chicken, inside and out and place the chicken in a deep ovenproof casserole. Pour in any extra of the onion mixture. Add the preserved lemon, olives, oregano and stock.
- Cover and place in the oven for 1½ hours or until the juices run clear when the thickest part of the chicken thighs is pierced with a skewer.
- Remove from the oven and lift the chicken onto a warm serving platter.
- Pour the sauce from the dish into a bowl and skim off some of the fat.
- Carve the chicken and serve it sprinkled with coriander on steamed rice.
See more of Ray's spring recipes