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Moroccan Preserved Lemon And Olive Chicken Skillet

Name: Moroccan Preserved Lemon And Olive Chicken Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 lb chicken thighs, boneless, skinless; 1 tbsp olive oil; 1 medium yellow onion, finely diced; 3 clove garlic, minced; 1 tsp ground ginger; 1 tsp ground cumin; 0.5 tsp ground turmeric; 1 whole preserved lemon, pulp removed, rind finely diced; 0.5 cup green olives, pitted; 1 cup chicken broth, low sodium

A fragrant, slow-simmered skillet dish featuring tender chicken thighs infusing warm aromatic spices, bright preserved lemon, and briny green olives.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Moroccan Preserved Lemon And Olive Chicken Skillet

AI illustration

Technique to learn

Tagine Braising

Cooking seasoned proteins low and slow in a shallow covered pan to concentrate warm spice broth while tenderizing meat.

Instructions

Step 1: Heat olive oil in a heavy-bottomed skillet or shallow pot over medium heat.
Step 2: Rub chicken thighs with ground ginger, cumin, ground turmeric, salt, and black pepper.
Sear chicken thighs in the hot pan for 3 to 4 minutes per side until lightly browned, then transfer to a plate.

Step 4: Add diced onion and minced garlic to the skillet, sautéing for 4 to 5 minutes until softened.

Step 5: Pour in chicken broth, stirring to scrape up any browned bits from the bottom of the pan.

Step 6: Stir in preserved lemon rind and pitted green olives, then return chicken thighs and accumulated juices to skillet.

Step 7: Cover with a lid, reduce heat to low, and simmer for 20 minutes until chicken is tender and fully cooked.

Cooking tips

Only use the preserved lemon rind, discarding the bitter interior pulp for bright citrus flavor.
Parchment paper pressed under the skillet lid can trap steam effectively if your pan lid lacks a tight seal.
Original home-cooking adaptation inspired by Moroccan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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