Chicken Stew with Preserved Lemons and Olives
Chicken Simple Recipes Meat Dishes Arabic
A classic Moroccan dish that can be prepared with preserved lemons.
Ingredients
600 g chicken meat (boneless thighs work best)
10 pitted green olives (mine were stuffed with almonds)
1/2 preserved lemon
1 small onion
2 garlic cloves
1/2 teaspoon paprika
1 teaspoon turmeric
1 pinch ground ginger
chili
a few parsley sprigs
salt, pepper
2 tablespoons oil
Servings: 4
How to prepare chicken stew with preserved lemons and olives
- In hot oil, add the chicken sprinkled with salt and pepper to fry, covered. When they brown slightly on one side, turn them over to the other side.
* be careful with the salt, as both the olives and lemon are salty, add just a little over the meat - Then add the finely chopped onion and garlic, stir and cover again to let it steam until the onion is soft.
- Clean the lemon of its core, then rinse the peel under running water to remove the salt. Cut the peel into thin strips.
- Add the seasonings (paprika, turmeric, ginger and chili if you want it spicy) and deglaze with 1/2 cup of water. Add the olives, chopped parsley and preserved lemon peel.
- Simmer covered for another 30 minutes. Check if the water reduces too quickly and add more if needed.
- Serve with couscous or rice.
Braising the meat with onion and garlic
Simmering everything together
Chicken Stew with Preserved Lemons and Olives
