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Sephardic Chicken with Olives and Preserved Lemon

Bone-in chicken braised with briny olives and bright preserved lemon, a Mediterranean and North African Jewish classic.
Print Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Jewish
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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