Middle Eastern · Dinner
Preserved Lemon Chicken Stew
Bone-in chicken thigh braised in a saffron-tinted onion and garlic broth with preserved lemon, green olives, and fresh cilantro and parsley. The stew balances briny citrus against warm cumin and coriander, finished over herbed basmati rice with a light olive oil sheen.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
615Calories
48.2gProtein
31.1gFat
32.8gCarbs
4.1gSugar
4.3gFiber
1182mgSodium
288mgChol
8.3gSat Fat
695mgPotassium
92mgCalcium
4mgIron
0.6mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Pat chicken thighs dry with paper towel and season with salt. Thinly slice onion, mince garlic, remove flesh from preserved lemon and slice rind, crush saffron threads, chop cilantro and parsley.
2
Sear
Heat olive oil in heavy pot over medium-high heat. Sear chicken skin-side down 5 minutes until skin turns deep golden brown and releases easily.
3
Sweat
Flip chicken, add sliced onion around it, and sweat over medium heat 6 minutes until soft and translucent. Stir in minced garlic and cook 1 minute more.
4
Bloom
Stir cumin, coriander, and crushed saffron into pot and cook over medium heat 1 minute until spices coat onion in deep yellow film and raw smell fades.
5
Braise
Pour in chicken stock, add preserved lemon rind and green olives. Cover and simmer over medium-low heat 30 minutes until chicken pulls easily from bone with fork.
6
Finish
Stir in chopped cilantro and parsley and simmer uncovered 2 minutes until sauce clings loosely to chicken.
7
Plate
Spoon cooked basmati rice into shallow bowl, top with chicken thighs and sauce, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 2 bone-in chicken thighs chicken thigh, skin on
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 preserved lemon (about 18g)
- 1/2 cup70g green olives, pitted
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- pinch saffron threads
- 1 1/2 cup360ml chicken stock
- 2 tbsp2 tbsp fresh cilantro
- 2 tbsp2 tbsp fresh parsley
- 1 cup200g basmati rice, cooked, to serve
