February 17, 2011

Chicken with Lemons and Olives

You were wondering if I was ever going to use those preserved lemons, weren't you? No, it's ok. My husband was wondering, too. Well, here's a recipe that used one of them-only about 8 to go. Good thing they keep just about forever!

I used Tyler Florence's recipe as my starting point. Here are some notes.
1) I didn't have all those whole spices, so I just used the already ground up in a jar kind (that's a technical cooking term). Yes, I know that doing it just like the recipe calls for would probably taste better and more authentic, but I wasn't going to go buy all those spices for one recipe when I already had them sitting in my cupboard in another form.
2) I used boneless, skinless chicken thighs because I already had some. Plus, boneless is much easier for my preschooler to deal with. I just adjusted the cooking time accordingly.
3) I didn't use saffron because I didn't have any and I don't care for it that much.
4) I used a mix of green and black olives off the olive bar at my favorite local grocery store.

I was also out of couscous. I don't know how this happened. Instead, I cooked up some rice and added a handful of pine nuts and about a tablespoon of orange marmalade.

I cannot tell you how happy I was with the results. This dinner was delicious! My four year old scarfed up the chicken! Seriously! This dish is definitely going to make it into my rotation and I'll keep preserving lemons even if this is the only thing I ever use them for. Try it, you'll like it!


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