📍 Where this dish comes from: Tel Aviv, Israel · Carmel Market (Shuk HaCarmel)
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Discover the history of this region →
This dish leans into Sephardic and Mizrahi flavors that run through much of the book’s Ashkenazi-heavy chapters — briny olives, preserved lemon, and warm spice, braised together until the chicken is tender and the sauce turns deeply savory.
What You’ll Need
Servings: 4 servings
Calories: 400kcal
Ingredients
- 6 bone-in chicken thighs
- 2 tbsp olive oil
- 1 onion sliced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 cup chicken broth
- 1/2 cup green olives
- 1 preserved lemon chopped
- Chopped cilantro, for garnish
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat. Sear chicken, skin-side down, 5–6 minutes until browned. Flip and sear 3 minutes more. Remove and set aside.
- Add onion to the skillet, cooking 5–6 minutes until softened. Add garlic, cumin, coriander, and cinnamon, cooking 1 minute until fragrant.
- Pour in broth, scraping up browned bits from the pan.
- Return chicken to the skillet along with olives and preserved lemon.
- Cover and simmer 25–30 minutes, until chicken is tender and cooked through.
- Garnish with cilantro and serve.
Nutrition
Serving: 1serving | Calories: 400kcal | Protein: 33g | Fat: 27g | Fiber: 2g
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Health Benefits
- Bone-in chicken thighs provide flavorful, moist protein along with collagen from the skin and bones.
- Olives contribute healthy monounsaturated fats.
- Warm spices like cumin and coriander add real depth without relying on added sodium.
Pairs Well With
- Garlic Roasted Green Beans
- Fennel and Orange Salad