Ingredients

1 chicken cut into pieces

1 onion

2 tomatoes

2 small preserved lemons

3 / 4 potatoes

1 cup tomato sauce

1 jar of olives purple or black kalamata (pitted) - about1 cup

Herbs of Provence

1 tbsp turmeric

1 tsp saffron

1 pinch of pepper

1 tsp sugar

Cilantro

Pepper, Salt

Pine nuts

Serves 5 people

Preparation

  1. Heat some olive oil in a large pan. Sauteed the onion with the chicken pieces for about 5 minutes over high heat, until chicken is browned.

  2. Add the turmeric, the saffron, the 2 chopped tomatoes, and the small lemons. Sprinkle with pepper and the herbs of Provence and cook for 4 to 5 minutes.

  3. Add the tomato sauce and sprinkle with herbs de Provence and pepper again. If the sauce is too thick, you can add a small glass of water.

  4. Place the olives and the potatoes (peeled and chopped) on top of the preparation. Add a pinch of Espelette pepper and let simmer 15 to 20 minutes or until the chicken is cooked.

  5. Just before serving, sprinkle with parsley or fresh coriander. You can also sprinkle with pine nuts.