This is my favorite recipe using the salted lemons I made with the abundance from our lemon tree here on The Butterfly Hill.
I used 3 large pieces of chicken
1 cup chicken stock
2 medium onions
5 large cloves of garlic
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teasppon tumeric
1/2 teaspoon caynne pepper
1/4 paprika
1 cup green pitted olives
olive oil
2 salted lemons per piece of chicken
1/4 cup lemon juice
Brown olive oil, onions, and garlic in a frying pan, or you can just throw them in the pot. Put chicken in a dutch oven. Add spices and your browned onions and garlic to the chicken. Then add stock, and olives with juice to the pot and cover to cook at 350 degrees for 60 ish minutes or until the chicken is done.
Tip: Cook several pieces of chicken and serve with different side dishes. We had this 3 nights in a row, once with rice and twice with mashed potatoes. Which was amazing, and never felt like leftovers! I want to try it with couscous next time.
