Poulet aux Citrons Confits et Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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(Chicken with Preserved Lemons and Olives) Ingredients:
1 1/2 cups chopped onion |
5 garlic cloves minced |
1 tablespoon minced peeled fresh gingerroot |
a 3-inch cinnamon stick |
3 tablespoons minced fresh coriander plus additional for garnish if desired |
3 tablespoons minced fresh parsley leaves |
1 tablespoon fresh lemon juice, or to taste |
a pinch of saffron threads, crumbled |
1/2 cup olive oil |
a 3 1/2- to 4-pound chicken, trussed |
1/4 cup niçoise or other brine-cured black olives, pitted and chopped |
1 preserved lemon (small), chopped fine |
rice pilaf as an accompaniment |
Directions:
1. In a large ovenproof kettle stir together the onion, the garlic, the gingerroot, the cinnamon stick, 3 tablespoons of the coriander, the parsley, the lemon juice, the saffron, the oil, and 1 cup water, put the chicken on top of the mixture, and season it with salt and pepper.
2. Bake the chicken, covered, in the middle of a preheated 375°F. oven for 45 minutes, transfer it to a cutting board, and let it stand, covered loosely, for 5 minutes. Cut the chicken into quarters.
3. To the onion mixture add the olives and the preserved lemon, bring the sauce to a boil, and simmer it, for 3 to 5 minutes, or until it is thickened. Return the chicken to the kettle and simmer the mixture for 2 to 3 minutes, or until the chicken is just heated through. Discard the cinnamon stick and serve the chicken with the rice pilaf, sprinkled with the additional coriander.
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