Ingredients:
1 (3 1/2 lb) chicken, cut in pieces
salt & pepper
1/4 cup olive oil
2 medium carrots, diced
1 celery ribs, diced
1 large onions, diced
3 cloves garlic, chopped
1/4 cup dry white wine
1/2 cup chicken stock
2 large tomatoes, seeded & chopped
2 ounces cracked and pitted green olives
1 tablespoon coriander seeds, crushed
1 -2 pinch saffron
1 lemons, juice of
3/4 cup heavy cream
1 preserved lemons, cut in quarters,then sliced
sea salt
1 bunch fresh cilantro, heavy stems removed and leaves chopped
Directions:
Season chicken pieces with salt and pepper.
In a large saute pan, heat the olive oil.
Add the chicken and brown on all sides about 10 minutes.
Add the carrots, celery, onion and garlic and saute until the vegetables are limp but not browned.
Add the wine and bring to a boil.
Add the chicken stock, tomatoes, olives, coriander seeds and saffron.
Bring to a boil.
Cover with parchment paper and with the lid and simmer for about 45 minutes.
Remove the chiken and set aside in a warm place.
Raise the heat, add the lemon juice and scrape the bottom of the pan to loosen the the browned vegetables.
Add the cream and preserved lemon slices.
Reduce by half or until thickened.
Strain if desired (although the little bits taste great) and season with sea salt& pepper.
Pour over chicken; scatter the fresh cilantro over the top.
Serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 105 min.