I recently borrowed Claudia Roden's Book "Arabesque" from the library and I have been dying to use some preserved lemons I made last month. Here is the first recipe I made from the book. It turned out so good! I also made some steamed spinach and added the olives and preserved lemons to that as well. You can leave the olives out if you dislike them or want to keep it local and seasonal. A lady I work with brought me back some Saffron from her trip to Egypt, so I didn't have to buy any.
3 tbsp extra virgin olive oil
2 onions, finely chopped
2-3 cloves garlic, crushed
½ tsp crushed saffron threads or saffron powder
¼-½ tsp ground ginger
1 chicken (free range organic), jointed
salt and freshly ground black pepper
½ lemon, juice only
2 tbsp chopped coriander
2 tbsp chopped parsley
2 small preserved lemons, peel only
12-16 green or violet olives, either stoned or left whole **optional
1. In a wide casserole or heavy-bottomed pan that will fit the chicken pieces in one layer, heat the oil and add the onions. Sauté, stirring over a low heat, until softened, then stir in the garlic, saffron and ginger.
2. Add the chicken pieces, season with salt and freshly ground black pepper, and pour in about 1 1/4 cup water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry.
3. Lift out the breasts after 20 minutes and set aside. Continue to cook the remaining pieces for another 25 minutes, then return the breasts to the pan.
4. Stir in the lemon juice, coriander, parsley, preserved lemon peel and olives. Cook for about 10 minutes until until sauce has reduced. Serve with the olives and lemon peel on top of the meat.
Serve over rice or cous cous
Edited by: NICOLERENE at: 1/18/2009 (23:14)
"Love the food that loves you back. Also works for clothes, shoes, and ex-boyfriends."
| current weight: 193.0