Honey-Coated Baked Chicken with Preserved Lemon

Name: Honey-Coated Baked Chicken with Preserved Lemon
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 2 onions, peeled and cut in rings; Two 3 1/2-to-4-pound chickens, each cut into 8 pieces; Salt and freshly ground pepper to taste; 1/2 cup acacia or other flavorful honey; 3 cups white wine; 4 whole preserved lemons (see page 171), the skin (including pulp, if you wish) cut in 12 slices each; 1 handful of black pitted Niçoise olives; 1 handful of chopped fresh cilantro

December 9, 2011

Sweetly glazed and flavored with preserved lemons, this chicken, a recipe from Irene Weil, brings a Moroccan flavor to a classic French roasted chicken. Recipes like this represent the new France, with its influences from all over the world. Irene, married to a Frenchman for more than thirty years, was born in the United States to parents who came from Vienna. Even though she raised her children in France, she still has an American sense of adventure in her cooking.

Recipe notes

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