Middle Eastern · Dinner
Preserved Lemon Chicken Stew (High-Protein)
Bone-in chicken thighs braised with preserved lemon, garlic and saffron in a spiced tomato-onion base, finished with green olives and chickpeas. Simmered over medium-low heat, the stew carries brined citrus tang against warm cumin and cinnamon, finished with fresh cilantro.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
610Calories
54.1gProtein
31.1gFat
27.2gCarbs
7.2gSugar
9.4gFiber
1790mgSodium
293mgChol
8.3gSat Fat
995mgPotassium
118mgCalcium
4.7mgIron
0.9mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken thighs dry with paper towel and season both sides with salt and pepper. Remove preserved lemon pulp, thinly slice the rind, mince the garlic, and thinly slice the onion.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear chicken skin-side down 5 minutes until golden brown, then flip and sear 2 minutes.
3
Sauté
Remove chicken to a plate, add onion and garlic to the pot, and sauté over medium heat 4 minutes until softened and translucent.
4
Simmer
Return chicken to the pot, add tomato, stock, saffron with soaking water, preserved lemon rind, cumin, and cinnamon. Cover and simmer over medium-low heat 30 minutes until chicken is tender.
5
Plate
Stir in chickpeas and olives, simmer uncovered over low heat 8 minutes until sauce thickens. Ladle into a bowl, scatter cilantro on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz213g, 2 bone-in chicken thighs bone-in chicken thighs
- 7 oz200g chickpeas, cooked
- 11 preserved lemon
- 4 cloves4 cloves garlic
- 11 onion
- 2 pinch2 pinch saffron threads, soaked in 1 tbsp warm water
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 7 oz200g canned crushed tomato
- 1 1/2 cup360ml chicken stock
- 2 oz56g green olives
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp fresh cilantro
- salt, to taste
- black pepper, to taste
