On 31st January 2015, This was Dinner…
I have had my eye on this dish from Jamie Oliver’s Jamie Does… book for quite some time but never got around to it. As I had some preserved lemons going spare in the fridge it now seemed like the perfect opportunity.
- Joint a chicken
- Make a rub of bashed coriander seeds, ground cumin, ground ginger, olive oil, salt & pepper
Rub all over the chicken pieces, cover and pop in the fridge for at least a few hours.
- Chop a fennel bulb into wedges
- Peel & roughly chop a couple of onions
- Chop some coriander stalks and some leaves
- Peel & slice a few garlic cloves
- Chop some preserved lemons
- Prepare some chicken stock
- Get oil, mixed olives, saffron & seasoning ready
Pop some oil in a casserole pan and fry the chicken pieces (skin side down first) until browned. About 10 minutes.
Add the fennel and the onions to the pan along with the coriander stalks and the garlic. Fry for a few more minutes then add the lemons, olives and a pinch of saffron.
Pour over the stock, give it a good stir and pop the lid on. Simmer on a very low heat for about 1½ hours. Make sure it doesn’t get too dry, add some water if it does start to.
When it’s ready, the meat will fall apart, season and sprinkle with coriander leaves.
We served ours with roasted potatoes, just because I wanted to use them up. I also used up the bit of cabbage I had left from last night.