Ingredients for Lemon Chicken With Cilantro And Olives Poulet M Charmel
- 1 medium onion
- garlic cloves
- 1 cup fresh cilantro, chopped
- 1/2 cup flat leaf parsley, chopped
- ground ginger
- 1 teaspoon ground cumin
- black pepper
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1/2 cup water
- 1 whole 3-4 pound roasting chicken
- 2 tablespoons preserved lemon, thinly sliced
- 1/4 cup pitted Kalamata olives
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How to Make Lemon Chicken With Cilantro And Olives Poulet M Charmel
- Finely chop 1 medium onion. Combine the chopped onion with 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon salt, the juice of 1/2 a lemon, and 2 tablespoons olive oil in a bowl.
- Add 1/2 cup of water to the mixture, stirring until a thin sauce forms.
- Rub about 1/3 of the sauce all over a whole 3-4 pound chicken.
- Place the chicken in a large oven-safe skillet or Dutch oven.
- Pour the remaining sauce around the chicken. Cover the skillet and simmer over medium heat for 30-45 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Turn the chicken halfway through cooking and add more water if needed to prevent sticking.
- Once the chicken is cooked, stir in the remaining 1/2 cup chopped cilantro and 1/4 cup chopped parsley. Pour in the juice of the remaining 1/2 lemon.
- Bring the sauce to a simmer and cook for another 5-7 minutes, uncovered, to allow the sauce to thicken slightly.
- Remove the chicken from the skillet and let it rest for 5 minutes before carving.
- Arrange the sliced chicken on a serving platter. Garnish with 2 tablespoons of thinly sliced preserved lemon and 1/4 cup pitted Kalamata olives.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
16g
Fat
81g
Carbs
5g
