Jamie says: “Greek-style chicken with preserved lemons and olives is tender chicken infused with the bright, sparkling flavor of lemon, lightly-caramelized onions offering a savory succulence and a handful of olives giving the dish a salty edge. Fast and easy to prepare, this dish packs a flavorful punch, perfect to serve simply over couscous grains, quinoa or mixed grains, mashed potatoes, or pilaf.”
Greek-Style Chicken with Preserved Lemons & Olives
Cooking time 1 hour
Serves: 4 servings
1 preserved lemon zest and 2 tablespoons juice from 1 fresh lemon
About 6 tablespoons (40 gram) flour seasoned with salt and pepper
1 chicken cut in pieces or 2 leg/thigh sections and 2 breasts
A few tablespoons olive oil
1 onion, trimmed, peeled and chopped
1 garlic clove, peeled and chopped
½ cup pitted green olives, soaked in cold water for about an hour
½ cup (125 ml) water
Salt and freshly ground black pepper
Cut the preserved lemon in half and then each half in 2 or 4 wedges. Set aside.
Place the seasoned flour in a plate or soup bowl. Pat the chicken pieces clean and dry.
Place a few tablespoons olive oil in a large, heavy pot with a lid and 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 and brown in the oil; you may have to do this in two or three batches as you do not want 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 pieces are browned carefully lift them out of the pot and place on a plate.
When all of the chicken pieces are well browned and out of the pot, add the chopped onion and garlic to the pot and cook, stirring often, until tender and transparent, scraping up the dark bits from the bottom of the pot.
Add the chicken pieces back to the pot and 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 and the water; drain the olives and add to the pot. Salt and pepper and bring just to the boil, reduce the heat, cover the pot and 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 the pot from the heat and add the lemon juice.
Serve immediately over mashed potatoes, couscous, mixed grains or pilaf.
Michael’s wine recommendation – CLICK HERE
Jamie Schler, an American married to a Frenchman, and living in Chinon in the Pays de la Loire, France, calls herself a freelance writer specialising in food and culture. That’s a bit like calling Picasso a painter. She and her husband JP own and run the Hotel Diderot in Chinon. Jamie is a great jam maker for use in the hotel, she is a blogger, photographer, teacher