Serving size: Serves 4
Cooking time: More than 1 hour
Course: Main

From the September 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

1.5kg free-range chicken, cut in half
¼ cup (60ml) extra virgin olive oil
1 tablespoon turmeric
1 large onion, thinly sliced
1 ripe tomato, coarsely chopped
½ cup chopped flat-leaf parsley
4 large cloves garlic, chopped
freshly squeezed juice of 1 lemon
2 preserved lemons, pulp removed, rind cut into strips
300g black olives, stoned

METHOD

Rub chicken with oil and turmeric, then season with salt and black pepper. Heat a heavy-based casserole dish, add chicken and cook until golden on both sides.

Add onion, tomato, parsley, garlic and lemon juice, bring to a simmer and cook over moderate heat for 80-90 minutes, or until chicken is tender. Place on a platter.

Remove any fat from pan. Return chicken to pan with preserved lemon rind and black olives. Simmer for 10 minutes, then serve with rice.