Recipe: Slow-cooked chicken with lemon and olives
THIS week I had a craving for some slow-cooked meat. I love cooking all varieties of meat this way. I use an enamelled cast-iron pot with a heavy lid and cook the recipe in the oven at a very low temperature; you could just as easily use a slow cooker, though. Try to use meat on the bone; it tastes sweet and juicy. Today's recipe is for slow-cooked chicken with lemon and olives.
- 1/4 cup olive oil
- 2 kg chicken pieces
- 2 onions, peeled and sliced
- 2 cloves garlic, crushed
- 2 lemons, quartered and seeds removed
- 1/2 bunch fresh coriander, including roots
- 2 tsp turmeric
- 2 tsp dried powdered ginger
- salt and pepper, to taste
- 1 cup white wine
- 1/2 cup chicken stock
- 150g kalamata olives.
METHOD: Preheat oven to 130C. Heat the oil in a large heavy-based pot and brown chicken pieces. Reduce heat to low and add onions and garlic; cook for a further three minutes. Scrub roots of coriander well to remove grit. Add all ingredients except for olives to the pot. Cover with a tightly fitting lid and place in oven; cook at 130C for 90 minutes.
Remove coriander and discard. Add olives and cook a further 40 minutes until chicken is tender. Remove chicken to a heated plate, cover and keep warm. Put pot on the stovetop and bring sauce to the boil; cook for 10 minutes. Serve with steamed rice or couscous. Serves 6.