Lunch: Poulet aux Citrons Confits et Olives

(Chicken with Preserved Lemons and Olives)

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Poulet aux Citrons Confits et Olives

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 1/2 cups chopped onion
5 garlic cloves minced
1 tablespoon minced peeled fresh gingerroot
a 3-inch cinnamon stick
3 tablespoons minced fresh coriander plus additional for garnish if desired
3 tablespoons minced fresh parsley leaves
1 tablespoon fresh lemon juice, or to taste
a pinch of saffron threads, crumbled
1/2 cup olive oil
a 3 1/2- to 4-pound chicken, trussed
1/4 cup Niçoise or other brine-cured black olives, pitted and chopped
1 preserved lemon (small), chopped fine
rice pilaf as an accompaniment

Instructions

In a large ovenproof kettle stir together the onion, the garlic, the gingerroot, the cinnamon stick, 3 tablespoons of the coriander, the parsley, the lemon juice, the saffron, the oil, and 1 cup water, put the chicken on top of the mixture, and season it with salt and pepper.
Bake the chicken, covered, in the middle of a preheated 375 °F. oven for 45 minutes, transfer it to a cutting board, and let it stand, covered loosely, for 5 minutes. Cut the chicken into quarters.
To the onion mixture add the olives and the preserved lemon, bring the sauce to a boil, and simmer it, for 3 to 5 minutes, or until it is thickened. Return the chicken to the kettle and simmer the mixture for 2 to 3 minutes, or until the chicken is just heated through. Discard the cinnamon stick and serve the chicken with the rice pilaf, sprinkled with the additional coriander.

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