Chicken with olives and candied lemon
Dive into the vibrant flavors of our Chicken with Olives and Preserved Lemons recipe, a classic dish that beautifully combines succulent chicken, tangy olives, and the unique taste of preserved lemons. This guide will walk you through creating a flavorful and aromatic meal that is a staple in Mediterranean cuisine. Ideal for those seeking to explore new culinary horizons, this recipe is both easy to prepare and utterly delicious.
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Preparation 10 min
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Baking 25 min
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Servings 4
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Level Débutant
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Energy ≈ 430 kcal / serving
Ingredients
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Note
Serve this dish with fine-grain semolina or a bulgur/quinoa mix, for example.
Feel free to flavour your semolina with star anise and/or green cardamom seeds.
Tip
We recommend pitted green olives.
Preparation steps
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Chicken with olives and candied lemon
Dive into the vibrant flavors of our Chicken with Olives and Preserved Lemons recipe, a classic dish that beautifully combines succulent chicken, tangy olives, and the unique taste of preserved lemons. This guide will walk you through creating a flavorful and aromatic meal that is a staple in Mediterranean cuisine. Ideal for those seeking to explore new culinary horizons, this recipe is both easy to prepare and utterly delicious.
Note
Serve this dish with fine-grain semolina or a bulgur/quinoa mix, for example.
Feel free to flavour your semolina with star anise and/or green cardamom seeds.
Tip
We recommend pitted green olives.
Ingredients
- Chicken (Breast) : 700 grams
- Onions : 120 grams
- Yellow lemon (Candied) : 100 grams
- Green olives : 50 grams
- Vegetable stock : 35 centiliters
- Olive oil : 4 tablespoon
- Turmeric : 1 teaspoon
- Paprika powder : 1 teaspoon
- Cumin Powder : 1/2 teaspoon
Preparation steps
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Put the olive oil in a stewpot and sauté the minced onion.
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When it becomes translucent, add the chicken fillets, cut into pieces, and brown.
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Cut the preserved lemons into pieces and add them to the stewpot with the olives.
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Fry for 2 minutes, then add the spices.
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Finally, add 35 centilitres of chicken stock (or place a stock cube directly in the stewpot and add 35 centilitres of water).
Simmer for 25 minutes at a gentle simmer.Serve piping hot.
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