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Le Chaudron recipe
Cuisses poulet vapeur citron olives
Steamed chicken legs with lemon and olives
⏱ 40 minServes 2Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2skinless chicken legs200 g (7 oz) each
1preserved lemon
60 g (2 oz)green olives
2 clovesgarlic
1 tspcumin
1 tsppaprika
1 tbspolive oil
1 tbspchopped cilantro
1 pinchsalt and pepper
- 2 skinless chicken legs 200 g (7 oz) each
- 1 preserved lemon
- 60 g (2 oz) green olives
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp olive oil
- 1 tbsp chopped cilantro
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a small bowl, mix the olive oil, ground cumin, sweet paprika, salt and pepper.
- Crush the garlic with the flat of a knife and add to the mixture.
- Make a few shallow cuts in the chicken.
- Brush generously with the spice mixture and marinate for at least 15 minutes at room temperature.
- Bring water to a boil in the steamer and line the basket with perforated parchment paper.
- Steam the chicken for 30 minutes until the meat comes away from the bone easily.
- Add the green olives and thinly sliced preserved lemon for the last 10 minutes.
- Serve in 2 shallow bowls with the olives and lemon, drizzled with the juices and sprinkled with cilantro.
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