Chicken with Preserved Lemons and Olives
Dive into the vibrant flavors of North Africa with this irresistible recipe for Chicken with Preserved Lemons and Olives. Juicy, golden-seared chicken thighs are simmered in a fragrant sauce infused with earthy spices like cumin, turmeric, and coriander, alongside the bright tang of preserved lemons and the briny depth of green olives. A touch of cinnamon adds subtle warmth, while fresh parsley provides a final burst of freshness. Perfectly paired with fluffy couscous, rice, or crusty bread, this one-pot dish is as comforting as it is exotic. Ready in under an hour, it's a show-stopping, flavor-packed dinner that’s surprisingly simple to make.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 cups chicken stock
- 2 pieces preserved lemons, rinsed and chopped
- 1 cup green olives, pitted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece cinnamon stick
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the hot oil, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 5 minutes until softened and translucent.
Add the minced garlic, ground cumin, ground coriander, ground turmeric, and paprika. Stir for 1 minute until fragrant.
Pour in the chicken stock and scrape the bottom of the skillet to deglaze and pick up the browned bits.
Add the cinnamon stick, preserved lemons, and green olives to the skillet. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, and ensure they are partially submerged in the liquid.
Bring the mixture to a simmer, then lower the heat, cover, and cook for 30 minutes, stirring occasionally.
After 30 minutes, remove the lid and continue cooking for another 5-10 minutes to reduce and thicken the sauce slightly.
Discard the cinnamon stick, taste the sauce, and adjust seasoning with additional salt or pepper if needed.
Sprinkle the chopped fresh parsley over the dish before serving.
Serve hot with couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 5975 mg | 260% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 11.9 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2791 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.
