Braised Chicken with Preserved Lemon

Img28l

Course Main Dishes

Ingredients in this Recipe

1 1â2 lb. Yukon Gold potatoes cut into 1â2 inch pieces
1 chicken, 3 to 4 lb., cut into 8 serving pieces
1 cup pitted green olives
1 tsp. ground coriander
1â2 tsp. crushed saffron
3 cups chicken stock
3 Tbs. extra virgin olive oil
4 fresh flat leaf parsley or cilantro sprigs
8 shallots, halved lengthwise
Peel of 1/4 preserved lemon, thinly sliced (see related recipe at left)
Salt and freshly ground pepper, to taste

Recipe Preparation

See Full Recipe at Williams-Sonoma

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