Chicken with lemon and green olives
I cook this dish in a tagine, but if you don't have one, it can be cooked in a large frying pan with a lid, or browned in a pan and transferred to a slow cooker. If you can't buy thigh cutlets, buy chicken marylands and cut them through the joint.
1 bunch fresh coriander
2 large (300g) brown onions,
3 cloves garlic, crushed
3cm piece (15g) fresh ginger, grated
1 medium or 2-3 small preserved lemons, drained, finely chopped (about 1/4 cup)
1 teaspoon cracked black pepper
1 teaspoon ground turmeric
1/2 teaspoon sea salt
4 (800g) chicken thigh cutlets
4 (600g) chicken drumsticks
1 tablespoon olive oil
12 large (270g) green olives
1/4 cup (60ml) water
1. Wash coriander thoroughly. Scrape roots and chop finely, along with stems. Reserve leaves for serving. Combine coriander stems and roots in a shallow bowl with onion, garlic, ginger, lemon, pepper and turmeric. Season with sea salt. Add chicken pieces to bowl; turn to coat in marinade. Cover, refrigerate for 1 hour. (If you’re organised enough, marinate for several hours or overnight.)
2. Heat oil in a tagine or pan over medium heat. Place chicken, skin side down, in the tagine along with marinade. Place olives around the chicken and pour in water.
Place lid on and bring to a very slow simmer. Cook for 1 hour undisturbed, then turn chicken over. Simmer for a further 30 minutes; remove from heat. Season to taste with salt and pepper.
3. Rest chicken for a few minutes, then sprinkle with reserved coriander leaves. Serve directly to the table in the tagine along with some pearl couscous and Greek-style yogurt, if desired.
Suitable to freeze. Not suitable to microwave.
This recipe first appeared in the August 2011 issue of The Australian Women's Weekly. Photography by John Paul Urizar. Styling by Michaela Le Compte.