Lemon Chicken with Cilantro and Olives Poulet M Charmel
Experience the vibrant flavors of Moroccan-inspired cuisine with this Lemon Chicken with Cilantro and Olives, or Poulet M Charmel. This one-pot wonder combines tender, golden-seared chicken thighs with a savory sauce infused with preserved lemons, briny green olives, and aromatic spices like turmeric, ginger, and paprika. The addition of fresh cilantro at the end enhances the citrusy depth, while a splash of lemon juice brightens every bite. Perfectly paired with steamed rice, fluffy couscous, or crusty bread, this dish is as comforting as it is exotic. Ready in just over an hour, it’s an easy yet elegant dinner option for family or guests.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground ginger
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely diced
- 3 cloves Garlic, minced
- 2 cups Chicken stock
- 1 piece Preserved lemon, thinly sliced
- 1 cup Green olives, pitted and halved
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Fresh lemon juice
Instructions
Pat the chicken thighs dry with paper towels. Season them evenly with the salt, black pepper, turmeric, ground ginger, and paprika.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is golden brown, about 5-6 minutes. Flip and sear the other side for 2-3 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the diced onion to the skillet. Sauté until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Add the sliced preserved lemon, green olives, and seared chicken thighs back into the skillet.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 35-40 minutes, or until the chicken is tender and cooked through, with an internal temperature of 165°F (75°C).
Remove the lid and stir in the fresh lemon juice. Adjust seasoning with more salt and pepper if needed.
Sprinkle the chopped cilantro over the chicken just before serving.
Serve hot with steamed rice, couscous, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 8358 mg | 363% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 14.0 g | ||
| Protein | 197.4 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2749 mg | 58% | |
*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.
