This is pure lemony-salty goodness; all of these ingredients work so well together. There’s also nothing else like the flavor a couple citron confits can add to a simple pot of chicken and onions.

Use store-bought citron confit if you can find it, but if you want the best flavor and have some time to spare, make your own — you will taste the difference!

Ingredients

• 5 garlic cloves
• 2 citron confits (recipe below)
• 1 lemon
• 1 tablespoon ginger
• 1 tablespoon tumeric
• 1 tablesppon cumin
• 1 bunch of cilantro
• 20cl water (approximately 7oz)
• 2 onions
• 1 whole chicken, cut into pieces
• 1 bottle or 2 cans of pitted green olives

Directions

• Preheat oven to 300F / 150C

• Season the chicken pieces with salt and pepper and brown them in olive oil on both sides (2-3 batches)

• Remove the chicken and cook onions until nicely browned and then add 2 of the garlic cloves (mashed) and cook for 1 more minute.

• Add the ginger, tumeric, cumin, the water, and the 3 remaining garlic cloves (whole) and mix.

• Add the chicken back in and try to give each piece a nice dunk in the broth.

• Cover and place in the oven for 1 hour at 300F / 150C

• Remove from oven and add the olives, citron confit, and cilantro and mix.

• Put back in the oven for 30 minutes at 300F / 150C

• Serve with rice

Citron Confit

Ingredients

• 3-6 lemons (for 1-2 jars)
• Lemon Juice (1-2 lemons)
• Salt

Directions

• Wash the lemons in water and cut each into quarters, but stop right before they detach so that they remain 1 piece

• Rub the inside of each lemon with salt and place each inside a sterilized jar.

• Place at least 1 spoon of salt between each lemon.

• Pour lemon juice in each jar and then fill with boiling water.

• Close tightly and place in the fridge.

• Wait at least 3 weeks before using and shake the jars once every couple days.