We all need a lift & a distraction. This calls for a recipe.

Chicken with Preserved Lemon and Olives

Few ingredients, easy to throw together, this flavorful dish tastes as good as it looks.

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INGREDIENTS

1 preserved lemon
1 fresh lemon for finely grated zest (optional) & 2 tablespoons juice
@ 6 tablespoons (40 grams) flour seasoned with salt & pepper
1 chicken cut in pieces or 2 leg/thigh sections & 2 breasts
A few tablespoons olive oil

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1 onion, trimmed, peeled, chopped
1 garlic clove, peeled & chopped
½ cup green olives, soaked in cold water for about an hour
½ cup (125 ml) water
Salt & freshly ground black pepper

Cut the preserved lemon in half & then each half in 2 or 4 wedges. Set aside.

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Finely grate the zest from the fresh lemon, if using (the zest is optional for a more lemony flavor) & then squeeze the lemon for 2 tablespoons juice. Set aside.

The olives should be soaking in water.

Place the seasoned flour in a plate or wide shallow soup bowl.

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Pat the chicken pieces clean & dry.

Place a few tablespoons olive oil in a large, heavy pot with a lid & heat over medium to medium-high heat. When the oil is hot and a few drops of water spritzed onto the oil sizzle, dredge the chicken pieces in the seasoned flour,

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shake off excess flour, and brown in the oil; you may have to do this in two or three batches so as not to crowd the chicken in the pot. Turn the pieces to brown well on each side; this could take 6 – 8 minutes per piece. Add more oil to the pot if needed.

As the chicken

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pieces are browned carefully lift them out of the pot & place on a plate.

When all of the chicken pieces are well browned & out of the pot, add the chopped onion & garlic to the pot and cook for a few minutes, stirring often, until tender & transparent, scraping up the

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dark bits from the bottom of the pot. Add the chicken pieces back to the pot & continue to cook for a few minutes, stirring, until the onion bits are beginning to brown around the edges.

Add the wedges of preserved lemon, the zest if using & the 1/2 cup water; drain the

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olives & add to the pot.

Salt and pepper and bring just to the boil, reduce the heat, cover the pot & allow to simmer for 30 to 45 minutes or until the chicken is cooked through. Add a little more water during the cooking if needed.

When the chicken is cooked, remove

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the pot from the heat & add the lemon juice.

Serve immediately over mashed potatoes, couscous, mixed grains or pilaf.

Enjoy! Don't forget to share a photo of the finished dish with me!

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#bkdk sfw, drabble

-🍛

"Suprise, Kacchan!"

Izuku happily wiggles, hopping from one foot to the other like an excitable toddler, despite the fact that he's 6 foot something and a venerable powerhouse of a pro hero.

In his hand is a plate of… something… messy from each edge.


There's a message written on top in some sort of sauce, but the sauce had gotten absorbed in the rice. The mishmashed mush of vegetables (?) kind of looked like something you would pull out of a shower drain.

But the meat looks good? Browned chicken, maybe a little overspiced.

"The hell's this?"

"I made you dinner!" Izuku ushers Katsuki towards the dining table, hardly letting him take off his jacket first.

As soon as Katsuki sits, a napkin gets shoved in his lap as if they're at a fancy restaurant. Izuku becomes a whirlwind, flitting this way

and that in their home until there are a number of candles lit.

It would make the ambiance more romantic if it wasn't still daylight outside. It was closer to lunchtime than dinner, but Katsuki would let him have this.

He, instead, stares down at [the meal] and carefully schools his features. He isn't sure if he looks deadpan or intrigued like he means to, because as soon as he looks close, the veggies /jump/ on the plate, bubbling like they're still boiling.

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