This sounds… unusual, and doesn’t photograph particularly well, but believe me, it’s delicious. The olive and lemon flavours work really well together, and the stock makes it nourishing and comforting. In order to make it you do need preserved lemons, but these are so easy to make and can be used in plenty of other recipes too. Check out my preserved lemon recipe here. It is a pretty good week-day meal too, as you should have most of the ingredients in your cupboard.
I got this recipe from one of the Leon cookbooks, which my friend, Melissa, gave me. The recipes are really easy and tasty, with the emphasis very much on natural ingredients.
I only ever buy (and cook) free-range chickens. Chickens and pigs are the most intensively farmed of all animals, and I would rather avoid pork and chicken altogether than risk encouraging battery farms. These chicken thighs were purchased from a little farm shop down the road, where you can see the chickens frollicking about.
Chicken with Green Olives and Preserved Lemons
- 1 onion
- 2 tbsp. olive oil
- 1/2 tsp. ground ginger
- 1 tsp. ground cumin
- 300g skinless chicken thighs, on the bone
- 500 ml chicken stock
- a strand of saffron
- 1 x 240g tin of chickpeas (or dried chickpeas soaked overnight)
- 60g preserved lemon rinds
- 50g pitted green olives
- a small handful of fresh corainder
- 2 tbsp. crème fraiche
- salt and pepper
- Peel and slice the onions and sauté them in the oil in a big saucepan or casserole dish until just soft. Smash and chop the garlic cloves (no need to peel) and add to pan with ginger and cumin. Sauté for a few more minutes.
- Add the chicken thighs, stock, saffron and chickpeas and simmer gently for 10 minutes.
- Meanwhile slice the preserved lemon rind and destone and halve the olives. Add these to the pan and simmer gently for 5 minutes. Roughly chop the coriander.
- Add the crème fraiche and coriander and turn the heat up slightly for another 5 minutes, to reduce the sauce. Adjust the seasoning and serve.
- I like to serve it with herby couscous, but rice would probably work too.
Adapted from ‘Leon – Naturally Fast Food Cookbook’