Chicken with Eggs, Lemons and Olives

Page 190

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

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Recipe Reviews

I wanted to cook this recipe as is listed as one of her favorites. I halved the recipe and used only one chicken (her chickens are about 3 pounds, mine about 5 lb). This was my first experience cooking with preserved lemon (purchased). (These lemons are really small, so if you make your own from commercial standard-sized lemons, you may want to use ¼ of a lemon for each lemon in the recipe.) After the chicken is cooked and very tender, beaten eggs mixed with chopped preserved lemon and olives are poured over the top and baked. She has you scrub the chicken with a garlic salt paste which is a bit of a laborious procedure. The taste of the olive-preserved lemon cooked eggs served with the chicken may well be an acquired taste. I thought this was an interesting dish and I am glad that I tried it, but feel no need to make it again.

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