Salty, zesty and lemony, this hearty chicken with preserved lemon and olives is effortless to cook up!
- 4 medium chicken legs
- 1 tbsp salt
- 1 tsp ground turmeric
- 2 tbsps ginger juice, from grated
- fresh ginger
- 4 tbsps olive oil
- 2 onions, sliced thinly
- 3 cloves garlic, sliced thinly
- 2 preserved lemons, cut into wedges
- 10 pitted green olives
- 300 ml water
- 1½ tsps chicken seasoning
- Salt and pepper to taste
- 2 stalks coriander, chopped
Marinate chicken with salt, turmeric and ginger juice.
Heat a non-stick pan with 2 tbsps olive oil. Lightly brown chicken on both sides. When chicken is partially cooked, set aside.
Using the same pan, heat remaining olive oil. When hot, put in onions and garlic and cook for 2 mins or until softened. Add in chicken, preserved lemon, olives, water (partially covering chicken) and chicken seasoning.
Bring to a boil, lower heat and simmer for 20 mins or until chicken is tender. Season with salt and pepper and garnish with coriander.
Photo: Bauer/Brett Stevens