Serious Eats: Recipes

Poulet's Preserved Lemon Chicken with Olives with Almond Couscous

[Photograph: France Ruffenach]

Not everyone has a jar of preserved lemons hanging out in the fridge, but after giving this recipe for Preserved Lemon Chicken with Olives with Almond Couscous a go, you might consider it. Adapted from our poultry-centric cookbook of the week, Poulet, this recipe brings together a trio of salty-fantastic ingredients—capers, olives, and those great preserved lemons)—to make a pot full of falling-off-the-bone braised chicken thighs.

Why you should make this: If you haven't tried the salty-bitter-citrusy wonder that it is a preserved lemon, now's the time. One chopped lemon adds an unmistakable brightness to this already great dish.

Next time we might think about: Making this dish a day in advance give the flavors a chance to really meld and intensify in the best possible way.

As always with our Cook the Book feature, we have five (5) copies of Poulet to give away this week.

Adapted from Poulet by Cree LaFavour. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved

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