Spanish Chicken With Preserved Lemons


Ingredients/ Preparation

  • 1 teaspoon plain flour
  • 4 chicken quarters, skin on
  • 2 teaspoon olive oil
  • 2 garlic cloves, crushed
  • 1 large Spanish onions, thinly sliced
  • 750 ml/ ¼ pints low salt chicken stocks
  • ½ teaspoon saffron threads
  • 2 yellow pepper, deseeded and cut into chunks
  • 2 preserved lemons cut into quarters
  • 250 grams brown basmati rice
  • White pepper
  • 12 pimiento-stuffed green olives
  • Chopped fresh parsley, to garnish
  • Salad leaves to serve (optional)

Recipe/ Procedure

  • Put the flour into a large freezer bag. Add the chicken, close the top of the bag and shake to coat with flour.
  • Heat the oil in a large frying pan over low heat, add the garlic and cook for 1 minute, stirring constantly. Add the chicken to the pan and cook it over medium heat, turning frequently, for 5 minutes or until the skin has lightly browned, and then remove to a plate. Add the onion to the pan and cook, stirring occasionally for 10 minutes until soft.
  • Mean while put the stock and saffron into a saucepan over low heat and heat through.
  • Transfer the chicken and onion to a large casserole dish and add yellow peppers, lemons and rice then pour over the stock and mix well and season with pepper.
  • Cover and cook in a pre- heated oven 180C/350F/gas mark 4, for 50 minutes or until the chicken is cooked through and tender. Reduce the oven temperature to 160C/325F/gas mark 3. Add the olives to the casserole and cook for further 10 minutes.
  • Serve the dish sprinkled with chopped parsley and accompanied by salad greens, if using.

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