Chicken with Preserved Lemon and Olives

We've been on the road most of the week, but unlike most people who travel and eat out, I usually cook where ever I go. This week, I made meat balls for both spagetti and meatballs and Italian wedding soup. The recipe for the wedding soup is on the website at Swank Recipes.



For Weekend Herb Blogging this week hosted this week by the creator, Kalyn at Kalyn's Kitchen, my ingredient is preserved lemons. I also have a recipe for that on the website. They are beautiful and easy to make and an indespensible addition to many Moroccan recipes. They have a silken texture and an indespensible flavor. If you haven't made them or used them before, you actually eat the skin and not the pulp.

My recipe this week is:

Chicken with Preserved Lemon and Olives

1 whole chicken, cut into pieces
1 onion
chopped 6 garlic cloves, smashed
1 tea cinnamon
salt and pepper
16 olives
1 1/2 whole preserved lemon, peeled and sliced

Cover the chicken with water and add onion, garlic, cinnamon, salt and pepper. Pressure cook for 30 minutes. (alternatively you can simmer, covered, for 1 1/2 hours). Cool and remove top of pressure cooker and continue cooking to reduce the liquid by about 1/3. Add olives and cook 15 minutes. Add lemon and serve with Cous Cous.

Serves 4-6.

Entrée Vous Update. I have been shopping for real estate and have narrowed it down and hope to make a decision this week. As soon as I know where it will be, you'll be the first to know.

Cheers,

Pookah