Chicken with lemon & olives

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olive magazine

3 ratings

Recipe by olive magazine

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Tested

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1. Heat the oven to 190C/fan 170C/gas 5. Put the onions, garlic, lemon and wine into a large casserole or ovenproof dish. Cut any excess fatty bits off the chicken then rub the pieces all over with olive oil and sit them on top of the veg and liquid. Sprinkle with salt and cook for 45 minutes. Add the olives to the pot, then cook for another 10 minutes or until the chicken is golden and cooked through.
2. Take out the chicken. Bubble up the pan juices on the stove for 5 minutes until reduced a little then stir through the parsley. Serve the chicken with buttered couscous and the juices.

Know-how

Look for the Belazu brand of preserved lemons in supermarkets. Serve with a big mound of buttered couscous and let everyone help themselves.

Per serving

502 kcalories, protein 40.8g, carbohydrate 8.7g, fat 31.8 g, saturated fat 8.5g, fibre 1.9g, salt 2.18 g

Latest comments and suggestions

• jennie

  07 November 2007

  jennie rated and commented on this recipe

  

  I put the recommended amount of lemon for 2 servings (half a lemon) the sauce was so bitter we couldn't eat it. Preserved lemons might be the key or not adding as much.

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• Niall

  09 December 2007

  Niall rated and commented on this recipe

  

  Rather than use lemon (based on Jennie's experience), I used lime chopped in to very thin wedge instead. This resulted in a sweeter sauce which blended well with the red onion and olives.

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• echtlekker

  28 January 2008

  echtlekker commented on this recipe

  I used only a quarter of a lemon and this worked well too. I found the onion and garlic a bit one sided and am going to try with some different vegetables.

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• Kiwi Judi

  01 February 2008

  Kiwi Judi commented on this recipe

  I would like to ask BBC when they say tested, does this mean only with the original ingredient preserved lemons? Because if not, then that explains everyone's comment about real lemons not being balanced. Cheers

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• Chris

  11 October 2008

  Chris rated and commented on this recipe

  

  This was good but it could have done with more flavour. I shall try it again using more lemon. I used a preserved lemon and really didn't find the flavour came through. I shall use more onion and garlic too.

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• vjohan

  07 May 2009

  vjohan commented on this recipe

  I used half an real lemon and veg stock instead of wine, and it turned out delicious. Will make this again.

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• eonk

  28 June 2009

  eonk commented on this recipe

  Having lived in Marrakech for a while...you most definitley need to use preserved lemons..its worth findind a large jar and preserving the lemons yourself if you love this recipie.

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Ingredients

• 2 red onions , cut into 8 wedges
• 6 garlic cloves , unpeeled
• 1 small preserved lemon , pulp removed and shredded or 1 lemon cut into thin wedges
• 250ml white wine
• 8 pieces of chicken , a mixture of thighs, drumsticks and breasts (on the bone if possible)
• olive oil
• 100g pitted green olives , drained
• a small bunch flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 2 red onions , cut into 8 wedges
• 6 garlic cloves , unpeeled
• 1 small preserved lemon , pulp removed and shredded or 1 lemon cut into thin wedges
• 250ml white wine
• 8 pieces of chicken , a mixture of thighs, drumsticks and breasts (on the bone if possible)
• olive oil
• 100g pitted green olives , drained
• a small bunch flat-leaf parsley , roughly chopped

Per serving

502 kcalories, protein 40.8g, carbohydrate 8.7g, fat 31.8 g, saturated fat 8.5g, fibre 1.9g, salt 2.18 g

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