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准备

将烤箱加热到350°F。在荷兰烤箱或高层煎锅中，用中火加热油。用盐和胡椒粉调味鸡肉。分批工作，将鸡在四面八方棕色；转移到板上。从锅中倒出除几汤匙脂肪以外的所有脂肪。

Reduce the heat to medium and add the onions, leeks, celery and carrots to the braising pot. Cook until the vegetables are tender and just starting to brown. Stir in thyme, garlic, 2 Tbs. of the preserved lemon (or 2 tsp. of the zest) and the cardamom and cook one minute more.

在烤箱中炖，偶尔摇动和转动肉。根据需要调节热量以保持温和的小火煮（几乎没有冒泡）。当鸡肉足够嫩以用叉子切割时，鸡肉就会完成，肉很容易从骨头散开，约1-1/2小时。

Transfer the chicken to a plate, let the liquid cool, and spoon off any fat. (If you prefer a smooth, refined sauce, strain the liquid and return it to the pot) Bring the sauce to a simmer and reduce until it thickens enough to coat the back of a spoon. Return the chicken to the pot.

When ready to serve, warm the meat in the sauce, basting frequently, and stir in the chickpeas, olives, remaining preserved lemons (or lemon zest), and capers.

Make Ahead Tips

您可以通过减少调味料的步骤来准备炖炖，然后用酱汁将鸡肉固定，最多五天，或冷冻长达三个月。准备食用时，将鸡肉加热，然后加上装饰。

(2 ratings) Read Reviews

ndchef|01/30/2021

Forgot to say in my review that 1 1/2 hrs is way too long to cook this chicken. Luckily chicken legs are forgiving, but I would cook this an hour or less next time.
ndchef|01/28/2021

我喜欢这道菜中的口味！它确实需要在前一天进行，随着风味加剧，如果您想去除脂肪，则在冷藏过夜后最容易。我将鹰嘴豆翻了一番，下次可能会添加更加保存的柠檬。我还将卡拉马塔橄榄（Kalamata Olives）减半，而不是四分之一，因为它们会迷路。但是好吃！
sernst|04/23/2012

This is one of my favorite recipes of all time! This dish is effortless yet impressive company food and even easier and tastier if you make a day before. My six year-old also loves it. I have made it both with and without chickpeas and both versions are great-slightly heartier with chickpeas. My current version includes kalamata olives (I prefer them to oil cured) and chopped cilantro as a garnish. I make preserved lemons in the winter when lemons are at their peak (using another foolproof FC recipe) and when they are ready this is the recipe I look forward to making. One word of caution: the preserved lemons, olives and capers all add a fair amount of salt. Other than salting the chicken before browning it, don't add any salt until after you've added those final ingredients, and tasted it, or else it can get too salty.