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Chicken with olives and preserved lemon
ingredients
12 pieces chicken
1 garlic clove, crushed
1 teaspoon ground ginger
1 teaspoon ground cumin
3 tablespoons freshly chopped flat leaf parsley
½ cup extra virgin olive oil
juice of 1 lemon
1 large preserved lemon, peel only cut into strips (see note)
150g black olives, pitted
method
Into a bowl, put the chicken, garlic, ginger, cumin, parsley, olive oil, lemon juice and preserved lemon and toss together making sure the chicken is well coated with the marinade. Cover and refrigerate overnight.
Preheat the oven to 180C. Put the chicken pieces with the olives into a roasting pan and cook for 20 minutes until golden brown.
Spoon the juices over the chicken before serving.
Serves 6
Note
You can buy jars of preserved lemons or make them yourself. But they need a month's resting time to mature. This recipe requires 200g coarse sea salt and 2 kg of lemons. Soak lemons in water overnight. Then, cut into quarters from the top to within 1 cm of the bottom. Sprinkle plenty of coarse sea salt onto the cut flesh, then reshape the lemons. Place more salt in the base of a jar just large enough to fit the lemons. Pack in lemons, sprinkling with salt as you go. Add remaining salt and press down on lemons to release their juices. Top up with lemon juice, if necessary. Leave in a dark place for at least a month before using.
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