Moroccan Olive Lemon Chicken With A Modern Twist
Lemon Olive Chicken
1 small red onion
½ preserved lemon, flesh and skin
1 bunch cilantro, cleaned and stems cut off
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
1 cup saffron water
½ tsp salt
½ tsp pepper
1 3-4 pound chicken, cut in pieces
10 whole garlic cloves
1 cup pitted green olives
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Preheat oven to 350°F.
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In a blender or food processor, mix the onion, preserved lemon, cilantro, mustard, olive oil, saffron water, salt and pepper until the mixture resembles a dressing.
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Place chicken pieces in an oven pan.
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Place garlic cloves between the chicken pieces.
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Place olives on top and around the chicken.
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Spoon dressing over the chicken.
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Cover the pan and bake at 350 for 45 minutes.
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Turn up heat to 425°F.
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Remove the cover from chicken and bake another 20-30 minutes, until golden.
