Evening Edge
What’s For Dinner?
DEL.ICIO.US
Chicken, Nice Style
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Top recipe: 
2001 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
To double this recipe and serve 8, you'll need two 12- or 14-inch saute pans. Preserved lemons can be found in markets that specialize in Middle Eastern foods or at DeKalb Farmers Market. Chicken pieces may be used, but do get a mixture of white and dark meat.
Hands on time: 30 minutes Total time: 1 hour and 45 minutes Serves: 4
Ingredients:
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1 (3 1/2-pound) whole chicken, cut in 8 pieces
Salt and pepper
1/4 cup olive oil
2 medium carrots, peeled and diced
1 rib celery, diced
1 large onion, diced
3 cloves garlic, chopped
1/4 cup dry white wine
1/2 cup chicken stock
2 large tomatoes, peeled, seeded and chopped
2 ounces cracked and pitted green olives
1 tablespoon coriander seeds, freshly crushed
1 or 2 large pinches saffron
Juice of 1 lemon
3/4 cup heavy cream
1 preserved lemon, cut in quarters, then sliced
Coarse sea salt
1 bunch fresh cilantro, heavy stems removed and leaves chopped
Instructions:
Season chicken pieces with salt and pepper. In a large saute pan, heat the olive oil. Add the chicken and brown on all sides about 10 minutes. Add the carrots, celery, onion and garlic and saute until the vegetables are limp but not browned. Add the wine and bring to a boil. Add the chicken stock, tomatoes, olives, coriander seeds and saffron. Bring to a boil. Cover with parchment paper and then with a lid, reduce heat and simmer for about 45 minutes or until tender.
Remove the chicken and set aside in a warm place. Raise the heat, add the lemon juice and scrape the bottom of the pan to loosen the browned vegetables. Add the cream and preserved lemon slices. Reduce by half or until thickened. Strain if desired (though the bits taste great) and season with sea salt and pepper. Pour over chicken; scatter the fresh cilantro over the top. Serve immediately.
Remove the chicken and set aside in a warm place. Raise the heat, add the lemon juice and scrape the bottom of the pan to loosen the browned vegetables. Add the cream and preserved lemon slices. Reduce by half or until thickened. Strain if desired (though the bits taste great) and season with sea salt and pepper. Pour over chicken; scatter the fresh cilantro over the top. Serve immediately.
Nutrition:
Per serving: 689 calories (percent of calories from fat, 69), 39 grams protein, 17 grams carbohydrates, 4 grams fiber, 53 grams fat, 173 milligrams cholesterol, 485 milligrams sodium.
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