Chicken and Preserved Lemon
Elevate your dinner table with the vibrant, aromatic flavors of Chicken and Preserved Lemon, a dish that brings a taste of North African-inspired cuisine to your kitchen. Succulent bone-in chicken thighs are perfectly seared and simmered in a fragrant blend of cumin, coriander, turmeric, and cinnamon, creating a richly spiced base. The star ingredient—preserved lemons—infuses the dish with tangy, citrusy depth, complemented by briny olives and a touch of fresh cilantro. Simmered to tender perfection in a savory chicken stock, this one-pot meal is as comforting as it is flavorful. Serve with fluffy couscous, steamed rice, or crusty bread to soak up every last drop of the golden, aromatic sauce. Perfect for weeknight meals or elegant entertaining, this recipe is a celebration of bold spices and bright, bold flavors.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 pieces preserved lemons, rinsed and quartered
- 1.5 cups chicken stock
- 0.5 cup olives (green or Kalamata), pitted
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Pat the chicken thighs dry with a paper towel and season them with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, cinnamon, and paprika, and cook for 30 seconds to toast the spices.
Return the chicken thighs to the skillet, nestling them into the onion and spice mixture.
Arrange the preserved lemon quarters around the chicken, and pour in the chicken stock. Bring the mixture to a gentle simmer.
Cover the skillet with a lid and lower the heat to maintain a simmer. Cook for 35 minutes, occasionally spooning some of the liquid over the chicken to keep it moist.
After 35 minutes, remove the lid and stir in the olives. Cook uncovered for an additional 5 minutes to allow the flavors to meld and the sauce to slightly thicken.
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Stir in the lemon juice and sprinkle with fresh chopped cilantro.
Serve hot with rice, couscous, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 5860 mg | 255% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 12.4 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
