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.
-
Preparation 10 min
-
Baking 25 min
-
Servings 4
-
Level Débutant
Ingredients
Rate this recipe
Your feedback is important as it allows us to improve and make the recipes even better.
Ustensils
Affiliate links
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
Your comments
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
-
Put the olive oil in a stewpot and sauté the minced onion.
-
When it becomes translucent, add the chicken fillets, cut into pieces, and brown.
-
Cut the preserved lemons into pieces and add them to the stewpot with the olives.
-
Fry for 2 minutes, then add the spices.
-
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.