Chicken with potatoes, preserved lemon and olives

Ingredients

• 1.5 kg Whole chicken (Cut into pieces (drumsticks, thighs, breasts))
• 2 units Preserved lemon (Thinly sliced)
• 150 g Pitted green olives (Preferably Moroccan or Kalamata olives)
• 4 units Firm-white potatoes (Peeled and quartered)
• 1 unit Yellow onion (Finely sliced)
• 3 units Garlic cloves (Crushed or minced)
• 2 tbsp Fresh parsley (Chopped)
• 2 tbsp Fresh cilantro (Chopped)
• 2 units Bay leaves (Whole, remove before serving)
• 3 tbsp Extra-virgin olive oil (For cooking)
• 30 g Unsalted butter (Optional, for extra richness)
• 1 tsp Salt (Adjust according to the saltiness of the preserved lemon)
• ½ tsp Ground black pepper (Optional)

Instructions

1. Chicken Marinade

   In a large bowl, combine the cut chicken with the salt, pepper, parsley, cilantro and the preserved lemon slices. Let marinate in the refrigerator for at least 1 hour (or overnight) so the flavors infuse.

   Time: PT1H

2. Vegetable preparation

   Slice the onion, crush the garlic and cut the potatoes into quarters about 3 cm thick. Set aside.

   Time: PT15M

3. Browning the chicken

   Heat the olive oil and butter in the sauté pan over medium‑high heat. Add the chicken pieces and brown for 5 minutes on one side, then turn and brown for 5 minutes on the other side.

   Time: PT10M

   Temperature: 190°C

4. Adding aromatics

   Reduce heat to medium, add the sliced onion, crushed garlic, bay leaves and half of the herb mixture (parsley + cilantro). Sauté for 5 minutes until the onion becomes translucent.

   Time: PT5M

   Temperature: 150°C

5. First covered cooking

   Cover the pan and let simmer for 15 minutes over low heat, until the chicken is almost cooked and the flavors meld.

   Time: PT15M

   Temperature: 120°C

6. Incorporating potatoes and olives

   Arrange the potato quarters around the chicken, add the olives and the remaining preserved lemon slices. Replace the lid and cook 20‑25 minutes over low heat.

   Time: PT25M

   Temperature: 120°C

7. Final sauce reduction

   Remove the lid, increase the heat slightly and let the sauce reduce for 10 minutes until it reaches a glossy consistency. Adjust seasoning if needed.

   Time: PT10M

   Temperature: 150°C

8. Finishing and serving

   Remove the bay leaves, sprinkle with the remaining chopped parsley and cilantro. Serve hot, accompanied by homemade bread or couscous if desired.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g