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Chicken with Ginger & Preserved Lemons

Chicken with Ginger & Preserved Lemons
© 2019 Le Creuset
Home Food & Drinks Recipes Cooking Chicken with Ginger & Preserved Lemons

Chicken with Ginger & Preserved Lemons

Poultry

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.
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