Important: please make sure to read Part I of this post for the full chicken with lemon and olives experience, thanks.
So, when we left off yesterday the chicken was marinating in the fridge. This morning I got up and prepared all the ingredients for cooking:
Clockwise from upper left, grated onion, the marinated chicken, olives, chopped parsley and coriander and fresh and preserved lemons.
The olives are just so perfect, and now let's get down to cooking.
Getting started, the stove top is clean, the marinated chicken in the cassorole (which is way too small) with some of the grated onion and the parsley and coriander.
Ok, so we bring to a boil and cover, and wait...30 minutes.
After 30 minutes, add the olives and the preserved lemons and cook some more...
This kind of slow cooking is always better when you have helpers. Here is my daughter hanging out by the stove, testing and giving advice...while I reduce the sauce...this is an ideal cooking situation.
The chicken has been placed in the serving platter, and the reduced sauce is going on top, adding the fresh lemon juice at the end is the key to a successful sauce.
And whoops, the photo shows that my equipment is perhaps not so up to date, be assured, I didn't burn the sauce, that old black circle is from once long ago popcorn making...real people don't go out and buy new casseroles when they do recipes and anyway, I like this casserole, I've been using it for 20 years now.
And ready to be served, some very delicious chicken with lemon and olives, make sure you have some good bread to soak up the sauce,
and it's nap time for me, what an adventure, please do try this recipe yourself it's just lovely,