07 September, 2012

Chicken with Preserved Lemons and Olives | The Times-Picayune

Chicken with Preserved Lemons and Olives ingredients
Makes 12 servings
3 chickens (each 2-1/2 to 3-LBS)
4 cups white wine vinegar
2 cups kosher salt plus more for seasoning
3 cups chopped red onions
3/4 cup chopped cilantro
1/2 cup chopped parsley
12 garlic cloves, minced
2 1/2 sticks butter
Freshly ground black pepper
6 Tbsp fresh lemon juice
2 cups kalamata olives, drained
6 preserved lemon rinds (remove and discard the pulp), cut into chunks

Notes:  View Rice and Peas recipe.

Rinse the chickens with cool water and pat dry. Combine the vinegar, salt and about 12 cups of cold water in a large pot and stir to dissolve the salt. Add the chickens and soak for 1 to 2 hours. Drain well.

Put the chickens in a large heavy pot or Dutch oven. Add the onions, cilantro, parsley, garlic, butter and season with salt and pepper. Add 10 cups cold water; cover and bring to a boil over Medium-High heat. Reduce the heat to Medium and simmer; baste occasionally with the pot liquid until the chickens are cooked through, about 40 minutes.

Transfer the chickens to a platter and tent with foil.

Add the lemon juice, half of the olives and half of the preserved lemon rinds. Increase the heat to Medium-High and boil, stirring often, until the liquid thickens and reduces by 2/3, about 1-1/2 hours. Reduce the heat to Medium-Low and add the remaining lemon rinds and the olives. Return the chicken and any accumulated juices to the pot. Spoon the sauce over the chickens and cook until they are heated through.

Serve the chicken with the pot gravy, olives and lemons.

For quick side dish recipe, click here.

View article via The Times-Picayune (May 2, 2012).

You might like:
Melissa Clark's Preserved Lemons Recipe
Preserved Lemons Recipe (with optional Moroccan spices) via Epicurious

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