Chicken with olives and candied lemon

A cocotte is in the kitchen as a white shirt is in your closet. A basic that allows you to prepare stews and roasts, creams, soups and purees; that can go on fire or in the oven. In short, it is a very versatile and highly durable casserole.

With this casserole I have prepared a wonderful traditional Moroccan recipe: Canned chicken with olives and lemons . This chicken is flavored with turmeric, ginger and saffron that are roasted so that they fully release all their aromas. It is a simple but splendid stew that takes little time to prepare. I have made it with chicken thighs because it is a part that is very sweet but if you wish, you can do it with a whole chicken cut into eighths.

The 2 ingredients that give authenticity to this dish are olives and canned lemons . You can use pitted olives or some good olives seasoned with pits and pit them, I leave it to your liking and at the time you have. If you use good pitted olives, you will give this dish a plus, but if you are in a hurry , don't worry, use pitted olives because it will be equally delicious. Preserved lemon is another of the ingredients that makes a difference in this stew: It provides a subtle lemon flavor and, being preserved in a brine, provides the right amount of salt to the dish.

At home we accompany the dish with white basmati rice because it is done in 12-15 minutes, it is very aromatic and it is very loose. But some boiled or roasted potatoes can do him good, and if you have a few slices from a good loaf of bread they can help you mop the plate and make it clean.

Evolution Le Creuset Round Cocotte , Caractère Revol porcelain oval tray and wooden board

INGREDIENTS (For 4 people)

• 8 chicken thighs
• 2 onions
• 1 canned lemon (*) seeded and cut into eighths
• 1 tsp turmeric
• 1 tsp ginger
• 1 clove garlic
• 6 saffron strands
• A pinch of salt/Pepper (salt only for the chicken)
• 6 tablespoons of oil
• 150 g pitted olives
• 1 bunch of coriander
• 1 bunch of parsley
• 400 ml of vegetable or chicken broth without salt
• To Accompany: 200 g of white basmati rice

(*) Preserved lemon: you can make it at home or buy it in Moroccan supermarkets.

PREPARATION

1. Peel, clean and slice the onions. Mince the garlic and reserve. Season the chicken thighs.
2. In a cocotte, brown the chicken thighs on both sides and remove from the casserole. Booking.
3. Next, fry the onion in 6 tablespoons of oil. Let poach well for 15 to 20 minutes.
4. While the onion is poaching, seed the preserved lemon and cut into slices or small wedges. Chop the bunch of cilantro and the parsley. Booking.
5. When the onion is well poached, add the ginger, turmeric, garlic and saffron and let it toast for 2 minutes.
6. Return the thighs to the casserole, along with the olives, and the chopped fresh herbs; cover with broth and bring to a boil. Cook for 20 to 25 minutes, until thighs are tender.
7. Serve with white basmati rice.

Round Cocotte Evolution Le Creuset