Free Recipe Poulet Aux Citrons Confits Et Olives
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Poulet Aux Citrons Confits Et Olives Recipe
1-1/2 c Chopped onion
5 Garlic cloves minced
1 tb Minced peeled fresh
-gingerroot
A 3-inch cinnamon stick
3 tb Minced fresh coriander plus
-additional
; for garnish if desired
3 tb Minced fresh parsley leaves
1 tb Fresh lemon juice; or to
-taste
A pinch of saffron threads;
-crumbled
1/2 c Olive oil
A; (3 1/2- to 4-pound)
; chicken, trussed
1/4 c Nicoise or other brine-cured
-black olives; pitted and
-chopped
1 Preserved lemon; (small),
-chopped
; fine
Rice pilaf as an
-accompaniment
Poulet Aux Citrons Confits Et Olives Preparation
In a large ovenproof kettle stir together the onion, the garlic, the gingerroot, the cinnamon stick, 3 tablespoons of the coriander, the parsley, the lemon juice, the saffron, the oil, and 1 cup water, put the chicken on top of the mixture, and season it with salt and pepper. Bake the chicken, covered, in the middle of a preheated 375F. oven for 45 minutes, transfer it to a cutting board, and let it stand, covered loosely, for 5 minutes. Cut the chicken into quarters. To the onion mixture add the olives and the preserved lemon, bring the sauce to a boil, and simmer it, for 3 to 5 minutes, or until it is thickened. Return the chicken to the kettle and simmer the mixture for 2 to 3 minutes, or until the chicken is just heated through. Discard the cinnamon stick and serve the chicken with the rice pilaf, sprinkled with the additional coriander. Serves 4. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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