Chicken with Preserved Lemon and Olives

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Chicken with Preserved Lemon and Olives

Best recipe review

Really nice


The lemon and the olives really make this dish.

The Judge
Servings:Serves 4
Calories per serving:513
Ready in:1 hour 45 minutes
Prep. time:15 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:6th April 2013

Another recipe for your preserved lemons


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

To serve

Mise en place

  • Preheat the oven to 220° C (425° F - gas 7)


  1. Place the onions, garlic, preserved lemon and wine into a large casserole or ovenproof dish
  2. Rub the chicken thighs and breasts with the olive oil and sit on top of the vegetables and wine
  3. Season with the salt and pepper, cover and cook for 1 hour 10 minutes adding the chopped olives after 1 hour
  4. Remove the chicken pieces to a clean oven tray and return to the oven for 10 minutes just to crisp the skin
  5. Bubble up the pan juices over a medium to high heat for 3 minutes or so, until reduced a little, mash and sieve to make a delicious gravy. Add a little plain flour to thicken if needed.
  6. Serve sprinkled with parsley

Serving suggestions

Serve the chicken on a bed of Barley couscous, with the sauce spooned over.

This recipe originated from the recipe section of

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Belazu products used in this recipe

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