Moroccan · intermediate
Moroccan Preserved Lemon And Olive Chicken Skillet
A fragrant, slow-simmered skillet dish featuring tender chicken thighs infusing warm aromatic spices, bright preserved lemon, and briny green olives.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy-bottomed skillet or shallow pot over medium heat.
- 02
Rub chicken thighs with ground ginger, cumin, ground turmeric, salt, and black pepper.
- 03
Sear chicken thighs in the hot pan for 3 to 4 minutes per side until lightly browned, then transfer to a plate.
- 04
Add diced onion and minced garlic to the skillet, sautéing for 4 to 5 minutes until softened.
- 05
Pour in chicken broth, stirring to scrape up any browned bits from the bottom of the pan.
- 06
Stir in preserved lemon rind and pitted green olives, then return chicken thighs and accumulated juices to skillet.
- 07
Cover with a lid, reduce heat to low, and simmer for 20 minutes until chicken is tender and fully cooked.
A LITTLE KITCHEN KNOW-HOW
Tagine Braising
Cooking seasoned proteins low and slow in a shallow covered pan to concentrate warm spice broth while tenderizing meat.
Notes from the kitchen
- 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.
