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Preserved Lemon Chicken

Tender chicken thighs braised with preserved lemons, green olives, and warming spices in a bright, tangy sauce.

60 minEasyServes 4410 cal/serving

AlgerianDinnerStovetop and OvenStandardGluten-Free

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Ingredients

  • 3 lb chicken thighs
  • 2 preserved lemons, quartered
  • 1 cup pitted green olives
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Preheat oven to 375°F.

  2. 2

    Heat 2 tbsp olive oil in a large Dutch oven or heavy ovenproof skillet over medium-high heat. Brown the 3 lb chicken thighs on both sides, about 4 minutes per side. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove and set aside.

  3. 3

    In the same pot, sauté 1 sliced onion until soft, about 4 minutes. Add 4 cloves minced garlic and 1 tsp grated fresh ginger, cook 1 minute.

  4. 4

    Stir in 1/2 tsp turmeric, 1/2 tsp ground cumin, and 1/4 tsp ground cinnamon. Cook 30 seconds to bloom spices.

  5. 5

    Return chicken to the pot. Add 2 cups chicken broth, 2 quartered preserved lemons, and 1 cup pitted green olives.

  6. 6

    Bring to a simmer, then cover and transfer to the oven. Braise for 30-35 minutes until chicken reaches an internal temperature of 165°F.

  7. 7

    Remove from oven and skim any excess fat from the surface. Taste and adjust seasonings.

  8. 8

    Garnish with 1/4 cup chopped fresh cilantro and serve.

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Questions

What temperature do I cook Preserved Lemon Chicken at?

For Preserved Lemon Chicken, the oven is set to 375 F (about 190 C) in step 1. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Preserved Lemon Chicken?

Step 2 reads: "Brown the 3 lb chicken thighs on both sides, about 4 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for preserved lemon in Preserved Lemon Chicken?

The entry for Preserved Lemon Chicken calls for 2 preserved lemons, quartered. In its place: Use fresh lemon zest with a good pinch of salt and a few drops of juice. It lacks the fermented depth but carries the dish.

Can I use chicken breasts instead of chicken thighs in Preserved Lemon Chicken?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Preserved Lemon Chicken uses 3 lb chicken thighs.

Is Preserved Lemon Chicken gluten-free?

Yes. As written, nothing in the ingredient list for Preserved Lemon Chicken is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

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