Name: Chicken with Olives and Preserved Lemon
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: 1 cup good, brine-cured olives, rinsed, pitted, and coarsely chopped (choose green olives or ripe purple-brown ones, such as Kalamatas, Gaetas, or Alphonsos); 1 teaspoon ground cumin, preferably freshly toasted and ground; About 5 pounds skinless, bone-in chicken thighs and/or legs, all visible fat and gristle removed; 2 cups chicken broth, preferably homemade, or good quality, low-sodium purchased; Salt and freshly ground black pepper; ⅓ cup chopped fresh cilantro or parsley, plus additional for garnish; 2 cups grated onions (to make, peel, and quarter about 4 medium onions and pulse in a food processor); 1 teaspoon sweet paprika, smoked or regular; About 5 tablespoons olive oil; 5 or 6 large garlic cloves, coarsely chopped; Generous pinch of saffron threads; About 3 tablespoons fresh lemon juice; The peel of 2 preserved lemons, finely chopped

Preparation info

Yield:
6 to 8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Or us, this moist, beautifully flavored chicken will always be the taste of Passover In Paris. A recipe for preserved lemons follows, if you need to prepare your own kosher-for-Passover version; start it about one week before the holiday.