Chicken stew with preserved lemons

Method

1. Heat 2 tablespoons of olive oil in a large casserole dish. Add the chicken thighs and drumsticks and fry until browned on all sides. Remove and set aside.

2. Add the remaining olive oil to the casserole dish and heat through. Add the garlic and bay leaves and fry gently until fragrant.

3. Add the browned chicken portions, the paprika and the saffron with its soaking water. Mix well.

4. Rinse the preserved lemons thoroughly and add to the chicken. Season with freshly ground pepper.

5. Add the Manzanilla and bring to the boil. Add enough hot water to just cover the chicken pieces.

6. Bring to the boil, reduce the heat, cover and simmer for 1 hour, until the chicken is cooked through.

7. If using rice, add it to the pot after the chicken has simmered for 30 minutes. Bring to the boil, reduce the heat cover and simmer for a further 30 minutes by which time the rice and chicken should be cooked through.

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Ingredients

4 tbsp Olive oil
4 Chicken thighs
4 chicken drumsticks
4 garlic cloves, chopped
2 Bay leaves
2 tsp ground paprika
1 tsp saffron strands, ground and soaked in 1 tbsp water
2 Preserved lemons
freshly ground pepper
100ml Manzanilla sherry
75g long grain rice, rinsed (optional)

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