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.