If you ran out to grab lemons and salt after reading Chew Town’s preserved lemon recipe two weeks ago, you probably have a jar of them sitting in a dark place anxiously counting the days and awaiting the moment it can be opened. Well, in anticipation of the two weeks left till you can start using them, I am making good on my promise to bring you my recipe for my Preserved Lemon and Olive Chicken.
Preserved lemon and chicken are a match made in heaven. Add olives to the pairing and its an even better match. With an abundance of tagine inspired preserved lemon recipes, I was determined to introduce the glassy lemons into a dish featuring Italian flavours. Preserved lemon is not traditionally used in Italian recipes which truly surprises me as they complement the flavours so beautifully.
The recipe to follow uses chicken legs but would work just as well with wings or chicken thighs.
Preserved Lemon and Olive Chicken
8 chicken legs, skin on
2 preserved lemon quarters, flesh removed and rind thinly sliced
10 Sicilian green olives, pip removed and quartered
2 tablespoons chilli oil
2 tablespoons fresh oregano, roughly torn
1/4 cup chicken stock
Salt and pepper
Preheat oven to 200° Celsius.
To a baking dish mix chicken legs, preserved lemon, olives, chilli oil and oregano. Toss to combine and season with salt and pepper.
Place dish in the oven and bake for 15 minutes, after which time reduce heat to 180°, pour chicken stock over the drumsticks and bake for another 20 minutes.
Remove from oven and rest for 10 minutes then serve.