Risky Chicken

Where Great Britain Meets the Barbary Coast

Of all the complicated alliances between North Africa and Europe, this chicken dish and the movie Casablanca have to be the best of the best.

casablanca.9I thought of calling this Casablanca Chicken after the movie and the restaurant that Rick ran in Morocco.  However, all Rick appeared to serve was caviar and champagne.  (We will talk about  18th, 19th and 20th  century incursions later. This is a food blog after all—not a political or historical blog.)

The best of all briny dishes, Risky Chicken traverses the globe with its combination of earthy roots, olives and preserved lemons.

Plus, it is a paleo and Plant Paradox friendly recipe.

Serves 2-4

  • 2 (or more) half chicken breasts (approximately 1 lb total) + wings if you have them
  • 4 small turnips, peeled and halved (or quartered if large)
  • ½ onion quartered
  • 3 large carrots, peeled and cut into 2 inch lengths
  • ½ preserved lemon, diced
  • 2 T of liquid from preserved lemon jar
  • 8 green olives
  • 2 T liquid from olive jar
  • 1 C chicken broth
  • Olive oil (a lot)
  • 2 T grass-fed butter or ghee
  • Salt and pepper

Heat oven to 375 degrees F.

Rub chicken with olive oil and add salt and pepper.  Set aside for a bit (1 hour+ is optimal) (refrigerated) until infused.

Meanwhile, toss turnips, onions and carrots in olive oil and put into pan/casserole.    Roast for 30 minutes in oven, turning half way to ensure even browning on both sides.

Remove from oven and add chicken, lemon, olives, and broth. Toss all to coat.

Return to oven for 30 minutes (or until meat thermometer on chicken reads 155).   Baste once during baking.

Remove from oven and add 2 T grass-fed butter or ghee.  Let stand for 10 minutes to finish cooking.  Baste all ingredients prior to serving.


This is great on day 2 with a salad of romaine and avocados with a lemon vinaigrette.

Stay briny,








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