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Le Chaudron recipe

Poulet citron olives

Moroccan chicken with preserved lemon and olives

⏱ 75 minServes 4Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
  • 3preserved lemons
  • 200 g (7 oz)pitted purple or green olives
  • 3yellow onions
  • 6 clovesgarlic
  • 2cm (1½ in) fresh ginger
  • 1 pinchsaffron threads
  • 2 tspground cumin
  • 2 tspground coriander
  • 1 tspground ginger
  • 1 tspsweet paprika
  • 4 tbspolive oil
  • 500 ml (2 cups)chicken stock
  • 1bunch of fresh cilantro
  • 1bunch of flat-leaf parsley
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 1 free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
  • 3 preserved lemons
  • 200 g (7 oz) pitted purple or green olives
  • 3 yellow onions
  • 6 cloves garlic
  • 2 cm (1½ in) fresh ginger
  • 1 pinch saffron threads
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp sweet paprika
  • 4 tbsp olive oil
  • 500 ml (2 cups) chicken stock
  • 1 bunch of fresh cilantro
  • 1 bunch of flat-leaf parsley
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 clay tagine or cast-iron Dutch oven (32 cm / 12½ in)1 chef’s knife1 wooden spoon1 cutting boardBlack peppercorns

03 — Method

  1. Steep the saffron in 50 ml (3½ tbsp) of warm water for 15 minutes.
  2. Take the chicken out 30 minutes ahead and season the 8 pieces generously.
  3. Thinly slice the 3 onions. Remove the germ from the 6 garlic cloves and crush them. Finely grate the 2 cm (¾ in) piece of peeled ginger.
  4. Quarter the 3 preserved lemons and remove the seeds. Drain and rinse the olives.
  5. Heat 3 tbsp of olive oil in the tagine over high heat and brown the chicken in batches, 8 minutes.
  6. Set aside. Cook the onions over medium heat for 10 minutes until golden. Add the garlic, fresh ginger and all the ground spices (cumin, coriander, ginger, paprika).
  7. Toast for 1 minute, stirring. Return the chicken with the hot chicken stock, saffron water and preserved lemons. Cover and bring to a simmer.
  8. Simmer very gently for 45 minutes. Add the olives 15 minutes before the end. Sprinkle generously with cilantro and parsley to serve.

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CategoryMain dishes