Here’s something I make incorporating the preserved lemons I mentioned elsewhere.
4 to 6 pieces of chicken preferably on the bone
2 onions thinly sliced
4 cloves garlic, chopped
1 tsp berbere
palmful of fresh thyme or a tsp of dried
1 tbsp red wine vinegar
quarter of a preserved lemon, very finely sliced
2 tbsp olive oil
Firstly, put sliced onion in the base of the casserole and drizzle with half the oil. Then slash the chicken pieces with a sharp knife and place on top of the onions. Sprinkle over the rest of the oil, followed by the garlic, berbere and thyme. Lastly, carefully drape the preserved lemon slices over the chicken pieces.
Cook uncovered in a moderate oven for 45 minutes. Baste occasionally.
This dish doesn’t really need extra salt because of the residual salt from the preserved lemons. If you really have to, just season with pepper. If you don’t have berbere, substitute with a little less cayenne.
I serve these pieces with either couscous or brown rice, with the juices from the casserole poured on top. Nice with a simple steamed vegetable.