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Chicken Legs Braised with Preserved Lemons, Olives, and Chickpeas

Chicken Legs Braised with Preserved Lemons, Olives, and Chickpeas
Photo by Scott Phillips

Ingredients

  • ½ cup chopped onions
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • 1 tsp. ground cardamom
  • 5 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • 5 cups homemade or low-salt canned chicken broth; more as needed
  • + 8 more ingredients
    • ½ cup cooked chickpeas (or canned chickpeas, drained and rinsed)
    • ½ cup oil-cured or niçoise olives, pitted and quartered
    • 3 Tbs. olive oil
    • ½ cup chopped preserved lemon (or 2 Tbs. plus 2 tsp. grated lemon zest)
    • Kosher salt and freshly ground black pepper
    • ½ cup chopped leeks
    • ¼ cup capers, roughly chopped
    • 6 lb. chicken legs

Heat the oven to 350°F. In a Dutch oven or high-sided skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Working in batches, brown the chicken on all sides; transfer to a plate. Pour off all but a few tablespoons of fat from the pan.

View full recipe at Fine Cooking

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