Chicken with Preserved Lemon and Olives (Djej Makalli)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cloves garlic, crushed 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper 1/2 teaspoon ground turmeric pinch of powdered saffron (optional)
3 tablespoons olive oil 6 small chicken breasts 1 large onion, finely chopped
175ml/6 oz chicken stock 3 tablespoons chopped flat-leaf parsley salt
1 preserved lemon 18 kalamata olives 1-2 tablespoons lemon juice



1 Combine the garlic, spices and 1 tablespoon of the oil in a large dish to make a paste. Add the chicken, rub with spice paste, cover and marinate in the refrigerator for 2-3 hours, or overnight.
2 Heat the remaining oil in a large frying pan with a lid to fit. Add the onion and cook gently for about 10 minutes, until transparent. Remove the onion with a slotted spoon and set aside. Increase the heat, add the chicken and cook, turning, for about 5 minutes, until the flesh becomes white. Add the stock to the marinating dish and stir well to mix with any remaining paste. Add the stock mixture to the chicken together with the reserved onion, herbs and salt to taste. Reduce the heat, cover and simmer gently for 20 minutes.
3 Meanwhile, remove the pulp from the preserved lemon and discard. Rinse the peel and cut into julienne strips. Add the lemon peel strips and olives to the chicken, cover and simmer for about 10 minutes or until cooked through. Add lemon juice to taste and adjust the seasoning.

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