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Lemon confit chicken with olives


20 minutes


75 minutes


4 to 5

Lemon confit chicken with olives
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1 lemon confit, cut in half
375 ml (1 1/2 cups) long grain rice, cooked
60 ml (1/4 cup) fresh parsley, chopped
500 ml (2 cups) mixed olives (black and green), pitted and chopped
5 ml (1 tsp.) each of paprika, ground cumin and ground ginger

1 whole chicken, approximately 1.35 kg (3 lb.)
15 ml (1 tbsp.) olive oil
Salt and freshly ground pepper, to taste
1 large onion, thinly sliced
3 garlic cloves, chopped
750 ml (3 cups) chicken broth


  1. Remove the peel from half of the lemon and chop it up.
  2. Keep the rest of the lemon for later.
  3. In a bowl, mix the chopped lemon peel along with the rice, parsley and 125 ml (1/2 cup) of the olives.
  4. Add half of the seasoning.
  5. Stuff the chicken with the mixture.
  6. Preheat oven to 190°C (375°F).
  7. Place the chicken in a dripping pan.
  8. Coat the chicken in oil and season with salt and pepper.
  9. Add the onion, garlic, both lemon halves and rest of the olives.
  10. Pour the broth in and add the rest of the seasoning.
  11. Cover with aluminum foil and cook for 45 minutes.
  12. Remove the aluminum foil and cook for another 30 minutes, basting occasionally with juice from the pan.

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