| resident gourmet |
|
 |
Recipe of the week: Pot roast chicken with preserved lemon
Updated: 10-Aug-2012
| 
|  |
Pot roast chicken with preserved lemon and green olives
Once again there are no set quantities here – the secret is not to over-spice and let the main ingredients do the talking.
Use a free range chicken (frango do campo) chopped up into pieces. Make a spice mix with roughly two teaspoons of powdered coriander, one teaspoon of paprika, half a teaspoon of powdered ginger, half a teaspoon of cinnamon and two teaspoons of cumin seeds.
Rub the dry spice mix all over the chicken pieces and leave whilst preparing the rest of the dish.
The ideal cooking vessel is a clay Moroccan “tagine” with its conical top, but a normal casserole dish or even a deep baking tray covered with tin foil is fine.
Put the spiced chicken pieces in along with some olive oil, whole cloves or garlic, sliced onion, a handful of (de-pipped) green olives and four to six quarters of lemon peel (if they are large quarters use just four, more if the lemons are smaller).
Add some water, just enough to almost cover the onions, then roast covered at medium heat for around 45 minutes.
Remove lid or foil to brown for the last 20 minutes if desired. Garnish with a mixture of chopped fresh coriander and flat leaf parsley.
Serve ideally with couscous and steamed or boiled vegetables. Patrick Stuart
|
|
|
|
|
|
|
top
the algarve web designers