Preserved Lemon Chicken
Moroccan-inspired one-pan chicken with tart preserved lemons, warm spices, and tender olives. Tastes like a restaurant tagine but done in 20 minutes on the stovetop.
- Total time
- 25 min
- Servings
- 4
- Calories
- 345
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 2 tbsp preserved lemon, chopped
- ¾ cup green olives, pitted
- 1 medium onion, sliced thin
- 1 cup chicken broth
- 1.5 tsp paprika and ground cumin (combined)
- 2 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Season chicken with salt and pepper. Sear 2–3 minutes per side until edges brown. Transfer to a plate.
- 3
Add sliced onion to the same skillet, cook until soft, about 3 minutes, stirring occasionally.
- 4
Stir in paprika and cumin, cook 30 seconds until fragrant, then add broth, preserved lemon, and olives.
- 5
Return chicken to the skillet, cover, and simmer 8–10 minutes until cooked through (165°F internal temp).
- 6
Garnish with fresh cilantro and serve hot with couscous or rice.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- instant-read thermometer
- cutting board and knife
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