BEAUTY IN THE FRIDGE

Chicken With Preserved Lemons and Olives

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chicken with preserved lemons and olives

Mike Garten

Inspired by Moroccan Chicken Tagine, this tasty spiced chicken recipe uses preserved lemons for a delicious tanginess you can’t find in the fresh citrus.

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Yields: 4 servings

Total Time: 0 hours 50 mins

2 tbsp.

olive oil

8

small chicken thighs (about 2¼ lbs)

Kosher salt and pepper

1

onion, thinly sliced

2

cloves garlic, finely chopped

1 tsp.

ground cumin

1 tsp.

ground cinnamon

1/2 tsp.

ground coriander

1/2 tsp.

ground ginger

1 c.

low-sodium chicken broth

1/2 c.

small pitted green olives

1/2 c.

dried apricots, halved, or 3 fresh apricots, quartered (cut into wedges if large)

2 tbsp.

chopped preserved lemon

1/4 c.

flat-leaf parsley, chopped

Sliced toasted almonds and couscous, for serving

  1. Heat oven to 425°F. Heat oil in a large oven-safe skillet on medium. Season chicken with ½ teaspoon each salt and pepper and cook, skin side down, until golden brown and crisp, 10 minutes. Flip chicken over and cook 1 minute more; transfer to a plate.
  2. Add onion and cook, covered, stirring occasionally, until tender, 8 minutes. Uncover and stir in garlic, cumin, cinnamon, coriander, ginger and ½ teaspoon each salt and pepper and cook, stirring occasionally, until onion is golden brown, 5 to 6 minutes more.
  3. Stir in broth, scraping up any browned bits. Return chicken (along with any juices) to skillet along with olives, apricots and preserved lemon. Transfer to oven and roast until chicken is cooked through, 8 to 10 minutes.
  4. Sprinkle with parsley and almonds and serve with couscous if desired.

NUTRITIONAL INFORMATION (per serving): About 605 calories, 45.5 g fat (11 g saturated), 38 g protein, 985 mg sodium, 10 g carbohydrates, 3 g fiber

Did you make this recipe? Comment below!

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