Chicken with Olives and Lemons
1 Onion
3 Garlic Cloves
1 tsp Salt
1 tsp Pepper
4 Chicken Legs
2 ½ tbsp Butter
2 tbsp Olive Oil
1 tsp Ground Ginger
1 tsp Ras el Hanout
2 cups Water
1/3 ounce Cilantro
2/3 ounce Flat-leaf parsley
3 ¾ ounces Green or black olives, pitted
2 Preserved lemons
1) Peel and mince the onion. Peel the garlic, slice in half, remove and discard the germs and crush the cloves.
2) Mix half the salt and pepper and sprinkle over the chicken legs (top and bottom).
3) Melt the butter with the olive oil in a sauté pan or skillet over high heat. Brown the chicken, skin side first. Take the browned chicken out of the pan and lower the heat.
4) Place the onion in the pan and let soften, stirring often. Add the garlic and mix. Add the ginger, ras el hanout and the remaining pepper and salt and mix.
5) Add the water, mix, return the chicken legs to the pan and bring to a boil. Cover and simmer over medium-low heat for 1 hour.
6) Wash and dry the cilantro and parsley and pluck the leaves from the stems. Gather the leaves, roll them up tightly and mince. Rinse and drain the olives.
7) Cut the preserved lemons into quarters, remove and discard the flesh and rinse the skin well. Dry and cut each quarter into slivers.
8) Add the preserved lemon pieces, olives, parsley, and cilantro to the pan. Mix and cook for another 15 minutes, covered.
9) Uncover and take the chicken legs out of the pan. Raise the heat to high and reduce the sauce for 5 to 7 minutes, until it thickens a little.
10) Place the chicken legs in a serving dish and sprinkle a little sauce on top. Pour the extra sauce into a small bowl and serve on the side.
Courtesy Massimo Capra www.massimocapra.com