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
Baking 25 min
Servings 4
Level Débutant

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

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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

Step 1
Put the olive oil in a stewpot and sauté the minced onion.
Step 2
When it becomes translucent, add the chicken fillets, cut into pieces, and brown.
Step 3
Cut the preserved lemons into pieces and add them to the stewpot with the olives.
Step 4
Fry for 2 minutes, then add the spices.
Step 5
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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