
CHICKEN WITH PRESERVED LEMON
Imperial Fez Recipe
By Executive Chef Rafih Benjelloun
Yield (6)
INGREDIENTS WEIGHTS / MEASURE
chicken, whole or in pieces – 2 Pound
Ginger – 1 tablespoon
garlic, minced – 2 cloves
saffron (soaked for 10 minutes in hot water) – 7-8
olive oil – 3 tablespoon
onion – 1 small
skin of one preserved lemon cut in four pieces
green olives (or more if you prefer) – 1 dozen
butter – 2 tablespoon
Salt
METHOD:
In a saucepan over medium heat, brown the chicken in the olive oil, add the salt, butter, ginger, onion, garlic, saffron (the water also) and 1 1/2 C water
Bring the water to a boil, and then turn the chicken, stir the mixture; reduce the heat to medium to low and simmer
Keep an eye on the sauce to make sure that it doesn’t reduce completely, adding water if necessary
When the onion is cooked, remove it from the pot
When the chicken is cooked and starting to come off the bone remove it from the pot, rub butter on it and put it in the oven at 350 degrees for 10-15 minutes or until the skin is brown
Return the chicken to the pot, add the olives and the preserved lemon and let cook for another 10-15 minutes
Remove the chicken, olives and lemons and place them on a platter; let the sauce reduce and then pour over the chicken before serving.