Chicken with Preserved Lemons
This Moroccan-inspired dish features tender chicken cooked with tangy preserved lemons and olives. It's a flavorful and aromatic main course that pairs well with couscous or rice.
Ingredients - Serves 4
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Fresh cilantro - 1/4 cup, chopped
- Chicken broth - 1 cup
- Ground turmeric - 1/2 teaspoon
- Ground coriander - 1 teaspoon
- Ground cumin - 1 teaspoon
- Garlic - 4 cloves, minced
- Green olives - 1 cup, pitted
- Preserved lemons - 2, rinsed and thinly sliced
- Chicken thighs - 8, bone-in and skin-on
Let's Get Started
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt, pepper, cumin, coriander, and turmeric.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and cook until browned, about 5 minutes. Flip the chicken and cook for another 5 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the garlic and cook until fragrant, about 1 minute.
- Add the preserved lemons, olives, and chicken broth to the skillet, scraping the bottom of the skillet to loosen any browned bits.
- Return the chicken to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.
- Sprinkle the dish with fresh cilantro before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 500
- Fat: 25g
- Carbs: 20g
- Protein: 50g
- Sodium: 800mg
- Sugar: 5g
