This is one of the best recipes I think I’ve ever tried because it’s packed with flavor, is easy and is fairly quick.
There are two parts to it, however. The lemons have to be made ahead of time, but you can keep them in a glass jar for weeks and weeks, but the minimum time is 3 days that is the only thing you have to know before you start.
Here is the lemon part of it first, because these lemons are incredible and they are the shortcut way of making preserved lemons without any salt, just olive oil and cloves. When you make this, try to treble the lemon recipe and do it with 3 lemons, then you have two marinating in your pantry waiting for another occasion!
1 large lemon. (make sure the lemon’s skins aren’t too think as they can get bitter)
6 cloves
Extra virgin olive oil to cover the lemon
Place the lemon in a small saucepan and cover with cold water. bring to the boil then reduce the heat and simmer for 15 minutes. (Turn the lemons occasionally while cooking, so they get all sides covered.)
Remove from the water and pat dry gently with kitchen towels. Press the cloves gently into the lemon and place in a glass or sturdy plastic container. Cover with the olive oil, seal well with a lid and leave to marinate at room temperature for a minimum of 3 days.
When ready to use for the chicken dish, remove the cloves from the lemon and discard the cloves. Cut the lemon into 8 wedges, retaining all the lemon and juices and use with the following recipe!!
Easy isn’t it!
Chicken with olives and Lemons (Kotopoulo Lemonato) serves 4
The preserved lemon (see above)
1 tbsp olive oil
1 tbsp butter
8 large boneless, skinless chicken thighs, preferably organic
1 tsp salt
1/2 tsp ground pepper
6 large shallots, sliced
1/2 cup pitted Kalamata olives
1 cup good chicken, turkey or veal stock
1 tbsp chopped fresh thyme
Heat the 1 tbsp oil and butter in a large heavy skillet over medium heat.
Sprinkle the chicken thighs with the salt and pepper on both sides and add to the skillet in 2 batches and cook until golden brown on both sides, about 5 minutes per side. Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the sliced shallots to the pan and cook until golden, about 5 – 8 minutes.
Return the chicken to the pan and stir in the drained olives, and stock. Bring to the boil over medium heat then reduce the heat and simmer for 25 minutes.
Add the lemon wedges and any juices and the chopped thyme and simmer , stirring occasionally for another 15 minutes.
Place the chicken in a deep serving dish and spoon the sauce over.
garnish with fresh thyme sprigs and serve with crusty bread and a salad.
Note
This is also lovely served with a rice pilaf made with chopped sauteed leeks, dried dill weed and chicken broth.
Garlic mashed potato is another lovely side dish, so long as you have something that can soak up all those gorgeous juices, that is all that matters!
Heavens, maybe even orzo or a pasta might work. Let me know!!
All my recipes are a work in progress and there is no such thing as the “finished product.
It’s all about tweaking and sharing!