Middle Eastern · Dinner
Preserved Lemon Chicken Stew (Dairy-Free)
Bone-in chicken thighs braise slowly in a saffron-turmeric broth with preserved lemon, green olives, onion, and garlic until the meat falls from the bone. Finished with fresh lemon juice and cilantro, the stew is dairy-free and served over fluffy basmati rice for a bright, tangy, savoury meal.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
598Calories
47.1gProtein
31.5gFat
30.6gCarbs
3.8gSugar
3.5gFiber
1528mgSodium
270mgChol
7.6gSat Fat
740mgPotassium
93mgCalcium
4.2mgIron
0.9mcgVitamin B12
13mgVitamin C
gluten-free
protein-rich
dairy-free
Instructions
1
Prep
Pat the chicken thighs dry with paper towel and season both sides with salt and black pepper.
2
Sear
Heat olive oil in a pot over medium-high heat. Sear chicken skin-side down 4-5 minutes until deeply golden, flip, sear 2-3 minutes, and remove.
3
Sweat
Add thinly sliced onion to the pot and sweat over medium heat 4-5 minutes, stirring occasionally, until soft and translucent.
4
Braise
Mince garlic and stir with turmeric, cumin, and saffron into the pot for 1 minute. Return chicken, add preserved lemon peel, green olives, and stock. Cover, simmer on low 35-40 minutes until fork-tender.
5
Finish
Uncover, simmer over medium heat 5 minutes until sauce thickens. Stir in fresh lemon juice and chopped cilantro off heat, then taste and adjust salt.
6
Plate
Spoon basmati rice into a bowl and top with chicken and sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz270g, 2 bone-in chicken thighs bone-in chicken thigh
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground turmeric
- 1/2 tsp1/2 tsp ground cumin
- a pinch of saffron threads
- 2 oz56g preserved lemon
- 2.2 oz60g green olives
- 1 1/3 cup320ml chicken stock
- 2 tbsp2 tbsp fresh lemon juice
- 2 tbsp2 tbsp cilantro
- salt, to taste
- black pepper, to taste
- 1 cup190g cooked basmati rice, to serve
