This gorgeous chicken stew is lovely made with preserved lemons, but if you only have fresh lemons then use two instead of one – slice one, and zest and juice the other and add instead of the preserved lemons. Turmeric has great anti-inflammatory properties but make sure you also add plenty of black pepper to the stew as this will help with absorption of the beneficial compounds in the turmeric.
If you want to use bone-in and skin-on chicken thighs then brown the chicken pieces for 3-4 minutes per side at the start, then remove from the pan before starting step 1 below. Then to crisp up the chicken skin at the end finish off for 15 minutes in the oven at 200C.
- Method :
- Heat the fat in a large non-stick casserole or frying pan.
- Add the onion and a pinch of salt and sauté for 5 minutes.
- Add the spices to the pan and fry for a further 2-3 minutes then add the chicken pieces. Brown the chicken all over.
- Add the garlic and fry for 2 minutes.
- Add the fresh lemon slices, the preserved lemons and the chicken stock and season with salt and freshly ground black pepper.
- Bring to the boil then reduce to a simmer and cook for 25-30 minutes until the stock has reduced.
- Add the olives and half of the fresh parsley and cook for a further 5 minutes.
- Garnish with the remaining fresh parsley before serving.