Poulet aux Citrons Confits et Olives
A fragrant and savory chicken dish featuring the unique tang of preserved lemons and the briny depth of olives, a staple in Comorian cuisine.
🧂 Ingredients
- 1.5 kg Chicken(cut into pieces)
- 2 medium Preserved lemons(rinsed, pulp removed, rind thinly sliced)
- 150 g Green olives(pitted)
- 2 medium Onions(thinly sliced)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 3 tbsp Vegetable oil
- 200 ml Chicken broth
- 0.25 cup Fresh cilantro(chopped, for garnish)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Season the chicken pieces with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Brown the chicken pieces on all sides, then remove and set aside.
- 3
Add the sliced onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Add the turmeric, cumin, and coriander powders. Stir well to combine with the onions, garlic, and ginger.
- 6
Return the browned chicken to the pot. Add the chicken broth, preserved lemon slices, and pitted green olives.
- 7
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through.
- 8
Adjust seasoning with salt and pepper if needed. The preserved lemons will add a significant amount of saltiness.
- 9
Garnish with fresh chopped cilantro before serving.
💡 Pro Tips
- ✓Ensure your preserved lemons are good quality for the best flavor.
- ✓If you can't find preserved lemons, you can simulate the flavor by simmering lemon zest and juice with a pinch of salt for about 15 minutes, though the texture will differ.
- ✓Serve with rice or couscous to soak up the flavorful sauce.
🔄 Variations
- Add a pinch of saffron for color and aroma.
- Include a few dried chili peppers for a touch of heat.
- A tablespoon of honey can balance the tartness of the lemons.