dinner · dairy-free
Chicken with preserved lemon and olives
Chicken thighs simmered with onion, ginger, turmeric, salty green olives and preserved lemon rind, with the sauce reduced until it clings.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Slice the onion. Thinly slice the preserved lemon rind and throw away the seeds and pulp.
-
2
Brown the chicken in the olive oil.
-
3
Add the onion, ginger and turmeric and cook until the onion is soft.
-
4
Pour in the stock and add the lemon rind and olives. Cover and simmer gently until the chicken reaches 74°C (165°F), then remove the lid and reduce the sauce for a few minutes.
