Stuffed turkey
Julian Kutos and Maja Florea serve a stuffed turkey on Christmas Eve, with bread and cranberry...
Chicken with Ginger & Preserved Lemons
A simple poultry dish, with delicious citrus flavours, that will make you want to fly off to the Mediterranean.
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | chicken legs, skin on | |
| 1 | medium onion, very finely diced | |
| 3 | garlic cloves, crushed | |
| 25 | g | fresh ginger, grated |
| 1 | lemon, juiced | |
| chilli powder, optional | ||
| 1 | pinch(es) | saffron threads |
| 1 | pinch(es) | salt |
| 1 | pinch(es) | black pepper, freshly ground |
| 150 | g | green beans, trimmed |
| 100 | g | green olives, pitted |
| 2 | preserved lemons (can be found in a well-stocked supermarket) | |
| 6 | twigs | thyme |
| 1-2 | tablespoon(s) | olive oil |
| 150 | ml | chicken stock |
| 400 | g | small new potatoes, waxy Charlotte potatoes would work well |
- Separate the chicken legs at the joint. Mix onion, garlic, ginger, lemon juice, chilli powder and saffron with salt and pepper to a marinade.
- Mix the chicken pieces with the marinade in a bowl, cover and refrigerate overnight or for 15 hours.
- In the meantime, clean the beans and cut into pieces. Wash and halve the potatoes. Cut the lemons into slices.
- Preheat the oven to 180°C (fan oven 160°C).
- Heat olive oil in a roasting pan and fry the chicken pieces in it. Add the potato halves and lemons, sprinkle with half the thyme and pour in the stock. Then let everything braise in the preheated oven, covered, for 40 minutes, turning the meat from time to time. Add the beans and olives and simmer for another 15 to 20 minutes.
- Sprinkle with remaining thyme and serve.
