4.6
(22)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Heat the oven to 190°C. Rub the chicken in ½ tsp turmeric and salt, then brown it in a hot frying pan for 6 mins on each side, until the fat has rendered out and it has browned a bit. Remove the chicken from the pan.
Step 2
Finely slice the onions, then get these into the same pan over a medium heat. Cook for about 20 mins until softened.
Step 3
Grate in the garlic and add the remaining turmeric, cumin and paprika. Cook these out for a minute.
Step 4
Finely chop the preserved lemon and add to the pan, along with the chicken stock, cinnamon stick and chicken. Bring it up to a simmer. Pop in the oven and bake for 30 mins.
Step 5
Finely chop most of the coriander leaves and add some to the pan, along with the olives. Adjust the seasoning.
Your folders
cooking.nytimes.com
4.0
(150)
Your folders
olivemagazine.com
Your folders
cooking.nytimes.com
4.0
(826)
Your folders
skinnytaste.com
5.0
(17)
60 minutes
Your folders
rasamalaysia.com
4.5
(159)
5 minutes
Your folders
delicious.com.au
5.0
(3)
Your folders
mediterraneanliving.com
4.2
(66)
15 minutes
Your folders
kaynutrition.com
5.0
(9)
40 minutes
Your folders
kaynutrition.com
5.0
(9)
40 minutes
Your folders
wellnourished.com.au
4.5
(8)
70 minutes
Your folders
foodnetwork.com
4.5
(13)
20 minutes
Your folders
foodandhealth.com
25 minutes
Your folders
bonappetit.com
4.7
(9)
Your folders
foodandwine.com
5.0
(3.5k)
Your folders
budgetbytes.com
4.9
(39)
40 minutes
Your folders
tasteasianfood.com
4.6
(9)
10 minutes
Your folders
taste.com.au
4.1
(8)
60 minutes
Your folders
stemandspoon.com
4.8
(8)
12 minutes
Your folders
delicious.com.au