Chicken with Lemon and Rice Recipe

Origin: Morocco      Period: Traditional

Ingredients:

300g green olives (pitted weight)
1 large oven-ready chicken
sea salt
2 preserved lemons, halved and de-seeded
4 red onions, roughly sliced
6 garlic cloves, roughly chopped
1/2 tsp ground cumin
2 tsp ground ginger
generous pinch of finely-crumbled saffron
100ml vegetable oil
2 tbsp smen (or substitute ghee flavoured with Berbere spice)
a generous handful of flat-leaf parsley and coriander, mixed and roughly chopped
150g long-grain rice
2 tbsp lemon juice
2 tbsp chopped coriander leaves

Chicken with Lemon and Rice Preparation:

Method:

Cut the chicken into 10 serving pieces (make certain the breast is still attached to the bone and divide in two). Rinse the pieces under running water then rub all over with the sea salt. Now rub all over with the one preserved lemon. Place he chicken and the used lemon pieces in a bowl then cover with water and allow to soak for 15 minutes.

Meanwhile, place the olives in a saucepan (soak them in water for 20 minutes beforehand if they're salted or preserved), cover with plenty of water, bring to a boil, reduce to a simmer and cook for 20 minutes.

When the chicken has soaked long enough drain it then place the meat in a large pan before adding the onion, garlic, spices, oil, smen, parsley and coriander. Mix thoroughly then place the pot over medium high heat. Cook, stirring regularly, until the chicken is lightly coloured (typically about 10 minutes) then add 400ml water. Bring to a gentle simmer, cover and cook for 20 minutes.

Wash the rice thoroughly then place a large square of damp muslin on a plate. Place the washed rice in the centre of the muslin then tie the ends together so youhave a loose ball that will allow the rice room to expand as it cooks.

Add the olives and remaining preserved lemon to the chicken then push the muslin bag fully into he hot liquid. Turn the pan down to a very low simmer, cover and continue cooking for 30 minutes, or until the rice is done.

Before serving, remove the rice and check to see it it's done. Nine times out of ten the rice will be ready, but on those other occasions tip the rice into a saucepan, add 3 tbsp water and cover. Set over a low heat and allow to steam gently for 5 minutes.

Place the chicken in a large, shallow, serving dish. Tear-up the lemon and arrange on top before pouring over the olives and sauce. Spoon the rice on top and serve immediately.

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