I came across this recipe from Saveur Magazine while on my weekly quest for new recipes. With olives, lemons, and saffron this recipe combines some of my favorite flavors. As an added bonus, I cured the green olives myself and made the preserved lemons earlier this winter so I had jars of them readily available. If you don’t have the time or desire to make them yourself, you can buy these items in your local grocery store. (Unless you are in Albania, then you must preserve your own lemons but with advance planning, it really is easy to do).
There is minimal hands on time for this dish which makes it a deceptively easy dish to serve for guests. Served with a side dish of rice, flatbread, and Moroccan carrot salad, you have colorful and complete dinner that is sure to please. Even Sidney, the boy who won’t eat chicken, ate this declaring it “yummy.” And I agree, it is pretty tasty.
3 tbsp. olive oil
6 whole chicken legs
Kosher salt and freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tbsp. ground coriander
2 tsp. ground white pepper
2 tsp. ground ginger
1 tsp. ground turmeric
½ tsp. crushed saffron threads
1½ cups chicken stock
6 oz. green olives, cracked
2 tbsp. unsalted butter
1 tbsp. finely chopped parsley
2 tsp. finely chopped cilantro
2 jarred preserved lemons, seeded and cut into slices or chunks
- Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat.
- Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate.
- Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil.
- Bake chicken, covered, until tender, 35 to 40 minutes.
- Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes.
Serve with rice or flatbread