F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Chicken with Olives and Preserved Lemon
© Richard Gerhard Jung

Chicken with Olives and Preserved Lemon

  • SERVINGS: 4
  • MAKE-AHEAD
  1. 2 teaspoons fennel seeds
  2. 2 teaspoons coriander seeds
  3. 2 teaspoons cumin seeds
  4. One 3 1/2-pound chicken, cut into 8 pieces
  5. Salt and freshly ground pepper
  6. 2 tablespoons extra-virgin olive oil
  7. 1 large onion, thinly sliced lengthwise
  8. 1 medium fennel bulb—halved, cored and thinly sliced lengthwise
  9. 4 large garlic cloves, thinly sliced
  10. One 28-ounce can peeled Italian tomatoes, drained and coarsely chopped
  11. 1 cup Moroccan green olives, pitted and halved
  12. 1 cup dry white wine
  13. 1 1/2 cups chicken stock
  14. 2 small preserved lemons—quartered, pulp scraped out, peel finely julienned
  15. 1/4 cup chopped cilantro
  1. In a small skillet, combine the fennel, coriander and cumin seeds and cook over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a plate to cool, then grind the seeds in a spice grinder.
  2. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the chicken and brown well over moderate heat, about 10 minutes. Transfer the chicken to a plate. Add the onion and fennel to the casserole and cook over moderate heat, stirring occasionally, until lightly browned, about 10 minutes. Add the garlic and ground spices and cook until fragrant, about 2 minutes.
  3. Stir in the tomatoes, olives and wine and bring to a boil. Return the chicken to the casserole. Add the stock and preserved lemons and season with salt and pepper. Bring to a simmer, then cover and cook over low heat until the chicken is tender and cooked through, about 25 minutes. Transfer the chicken to a platter and keep warm.
  4. Boil the sauce until slightly thickened, about 12 minutes. Season the sauce with salt and pepper and pour over the chicken. Garnish the chicken with the chopped cilantro and serve.
Serve With Couscous sprinkled with pine nuts and dried currants.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.