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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1/

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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2/

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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3/

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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4/

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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