Braised Chicken With Preserved Lemon

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
802
FAT
153%
CHOL
89%
SOD
30%

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Ingredients for 4 servings

3 Tbs. extra-virgin olive oil

1 chicken, 3 to 4 lb., cut into 8 serving pieces

Salt and freshly ground pepper, to taste

8 shallots, halved lengthwise

1⁄2 tsp. crushed saffron

1 tsp. ground coriander

3 cups chicken stock

1 1⁄2 lb. Yukon Gold potatoes cut into 1⁄2-inch pieces

Peel of 1/4 preserved lemon, thinly sliced (see related recipe at left)

4 fresh flat-leaf parsley or cilantro sprigs

1 cup pitted green olives

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