Adopted from the Recipezaar account. This is posted in response to a request for recipes using preserved lemon. I found it in the Seattle paper’s archives, but it is originally from “The New Book of Middle Eastern Food”
Ingredients: [‘chicken’, ‘peanuts’, ‘onion’, ‘garlic cloves’, ‘saffron threads’, ‘ground ginger’, ‘cinnamon’, ‘salt and pepper’, ‘preserved lemon’, ‘green olives’]
Quantity of Ingredients: [“3 1/2-4 lbs chicken”,”3 tablespoons peanuts or 3 tablespoons vegetable oil”,”1 large onion, grated or very finely chopped “,”2 -3 garlic cloves, crushed “,”1/4 teaspoon crushed saffron threads or 1/4 teaspoon powdered saffron”,”1/2-3/4 teaspoon ground ginger”,”1 1/2 teaspoons cinnamon”,” salt and pepper”,”1 -2 preserved lemon, peel of, rinsed and cut in quarters “,”12 green olives or 12 pale-brown olives, soaked in 2 changes of water for 1/2 hour “]
Number of Servings: 4
Steps: [‘Put the whole chicken in a saucepan with all ingredients except preserved lemons and olives.’, ‘Half-cover with water and simmer, covered, turning the chicken over a few times, and adding water if necessary, for about 1 1/2 hours, or until the chicken is so tender that the flesh pulls off the bone and the liquid is reduced to a thick sauce.’, ‘Throw the lemon peel and drained rinsed olives into the sauce for the last 15 minutes of cooking.’, ‘Some like to add the peel at the very end; some like to chop part of it up to flavor the sauce.’, ‘Cut the chicken into serving pieces and serve hot, with the sauce poured over.’]