What’d You Do Last Weekend?
Make your own bitters.
Chicken with Olives and Preserved Lemons
This recipe came courtesy of David Waltuck's excellent Staff Meals cookbook from Chanterelle. Todd's uncle Bruce Schmiechen gave this to us as a gift last holiday and this is our first meal with it. We served it with couscous and lima beans and a little bread to soak up the juices.
The chicken came courtesy of Dave and Rebecca Buchert's farm! This recipe is intended to serve 6 - 8, so I have reproduced the recipe in the cookbook exactly. We varied the sizes a little because there's just two of us.
Chicken with Olives and Preserved Lemons
2 chickens (3 lbs each) with their livers
4 medium onions, either grated or chopped in a food processor until almost pureed
3 cloves garlic, finely chopped
1/2 c olive oil
2 c chicken stock
1 1/2 tsp Hungarian paprika
1/2 tsp saffron threads
1/2 tsp ground ginger
1/4 tsp ground coriander
3 bay leaves
2 preserved lemons, or as needed
1 1/2c black olives, such as Kalamata (we pitted & halved them)
1 T fresh lemon juice, or more to taste
Coarse salt, to taste
4 T unsalted butter, cut into pieces
Chopped flat-leaf parsley, for garnish
Cilantro sprigs, for garnish
- Trim the chicken livers, then rinse and drain well. Process the livers in a blender or food processor until pureed; set aside.
- Rinse the chickens, inside and out, under cold running water, removing any excess fat. Cut the chickens into 8 pieces each and pat dry with paper towels. Set aside.
- Combine half the grated onions with all the garlic, oil, chicken stock, paprika, saffron, ginger, coriander, and bay leaves in a large, heavy pot and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes to develop the flavors.
- Stir in the pureed chicken livers and remaining onions, then add the chicken pieces. Increase the heat to medium and, when the mixture simmers, reduce the heat to low and cook, covered, until the chicken is very tender, 30 - 45 minutes.
- Meanwhile, remove and discard the inner pulp from the preserved lemons, then finely chop enough of the pith and skin to make about 1/2 c. Setting 1/2 c of the olives aside for garnish, pit and chop the remainder.
- When the chicken is tender, transfer it to a platter using tongs, and set aside. Add the preserved lemons, chopped olives, and 1 T lemon juice to the pot. Bring the mixture to a boil over high heat and cook uncovered until it has thickened somewhat and the flavors have concentrated, about 5 minutes.
- Remove the pot from the heat and discard the bay leaves. Season with salt and maybe a bit more lemon juice, if desired. Return the chicken to the pot, along with the butter. Set over low heat and bring to a summer. Cook, uncovered, stirring occasionally, until the butter is melted and completely incorporated and the chicken is heated through.
- Serve in the pot or transfer the chicken to a deep platter and pour the sauce over. Garnish with the chopped parsley, cilantro, and whole olives. Serve immediately.
