- 1 Chicken of 1.5kg
- 80 g Chopped onion
- 3 Garlic cloves, minced
- 1 Teaspoon of rancid butter (margarine) or butter
- 1 Teaspoon of ginger
- 1 Teaspoon of dried coriander powder
- 1 Teaspoon of turmeric
- 8 Saffron Pistils
- 1 Teaspoon of salt
- 2 Teaspoon lemon juice
- 8 cl of olive oil and mixed table oil
- 15 CL of water
- 1/4 Lemon Confit
- 150 g of crushed green olives
Cut the chicken into 4 pieces. In a bowl, mix the spices with garlic, lemon juice and rancid butter. Marinate the chicken pieces in the spice preparation for 2 hours.
In a pot on low heat, fry the chopped onion in the oil for 5 minutes. Add the chicken with the marinade and have it seized from all sides. Wet with water and leave to cook for 15 minutes.
Stoning the olives and cut the bark of the candied lemon into thin strips. Add the olives and the lemon confit to the chicken, cover the pot and simmer until the chicken is cooked and the sauce is reduced.
In a presentation dish, dress the chicken pieces, garnish with olives and candied lemon rind and drizzle with sauce. Serve the dish hot.