Chicken with Preserved Lemon and Olives
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:
chopped 6 garlic cloves, smashed
1 tea cinnamon
salt and pepper
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.
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.