Best Chicken Legs Preserved Lemons And Green Olives Recipes

Chicken Legs, Preserved Lemons, and Green Olives image

Provided by Martha Stewart

Number Of Ingredients 15

6 chicken legs with thighs, trimmed of excess fat
Coarse salt
1 to 3 tablespoons duck or chicken fat
5 cups thinly sliced yellow onions
2 tablespoons ground coriander
2 teaspoons ground white pepper
2 teaspoons ground ginger
1 teaspoon saffron threads
1/2 teaspoon ground turmeric
1 1/2 cups Chicken Stock
6 quarters Mourad Lahlou's Preserved Lemons rind
1/2 cup pitted cracked green olives
4 tablespoons unsalted butter
1 tablespoon chopped flat-leaf parsley
2 teaspoons chopped fresh cilantro

Steps:

Generously salt chicken legs on all sides. Let stand at room temperature for 1 hour.
Heat 1 tablespoon fat in the bottom of a stainless steel tagine over medium-high heat. Add 3 of the chicken legs and cook, turning once, 3 to 4 minutes on all sides, until well browned. Remove legs from pan and repeat process with remaining 3 chicken legs. Remove from pan and set aside.
Discard all but 2 tablespoons fat from tagine. If fat is burnt, discard and add remaining 2 tablespoons. Place tagine over medium-high heat, stirring often and adjusting heat as necessary, until rich golden brown, about 15 minutes.
Meanwhile, remove all racks from oven except for bottom rack so that tagine will fit. Preheat oven to 350 degrees.
Add coriander, white pepper, ginger, saffron, and turmeric to tagine; cook, stirring constantly, until spices are lightly toasted, about 1 1/2 minutes. Return chicken legs to tagine; add chicken stock and bring to a boil. Cover tagine and transfer to oven; cook until chicken is tender and beginning to pull away from ends of drumsticks, about 40 minutes.
Remove chicken legs from tagine and set aside. Return tagine to stove and simmer over medium-high heat until liquid is thick enough to coat the back of a spoon, about 3 minutes. Season with salt. Add lemons and olive; cook until heated through. Whisk in butter and herbs.
Arrange chicken legs on a platter and spoon sauce over them; serve immediately.

Chicken Tagine With Green Olives & Preserved Lemon image

Provided by mersaydees

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

8 skinless chicken thighs (large thighs are recommended)
3/4 cup onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 cup Italian parsley, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon saffron, crushed
2 cups green olives (such as Greek Ionian or Nafplion)
1/2 preserved lemon, chopped (or lemon juice to taste)
1 lemon, juice of
salt
black pepper

Steps:

In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer.
Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
Add 2 cups of water and cover.
If using a tagine, set it on a flame-tamer over medium heat.
If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer).
Bring to a boil.
Reduce heat and simmer gently for 30 minutes.
Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
Add the olives, preserved lemon, and lemon juice to the tagine and cook 20 minutes more, until the chicken meat is falling off the bones.
Season with salt and pepper to taste.