Chicken with lemon & olives

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olive magazine

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Recipe by olive magazine

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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

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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

Ready in 1 hour 15 mins

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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