Chicken with Olives and Preserved Lemon

Preparation info
  • Yield:

    6 to 8

    • Difficulty


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.


  • Generous pinch of saffron threads
  • 5 or 6 large garlic cloves, coarsely chopped
  • About 5 tablespoons


Prepare the marinade: crumble the saffron between your fingers into a small bowl. Stir in 2 tablespoons hot water and let soak for 10 minutes.

Combine the garlic, 2 tablespoons olive oil, about <