Directions
- Prepare the chicken: Pat chicken thighs dry and season generously with salt and pepper.
- Brown the chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken thighs, skin-side down, and sear for 4–5 minutes per side until golden brown. Remove chicken and set aside.
- Sauté aromatics: In the same pan, add sliced onion and cook for 3–4 minutes until softened. Add garlic and spices (ginger, cumin, turmeric, cinnamon) and cook for another 1–2 minutes until fragrant.
- Add preserved lemon and olives: Stir in lemon slices and olives, mixing well with the aromatics.
- Simmer the chicken: Return the chicken to the pan, skin-side up. Pour in chicken broth, reduce heat to low, cover, and simmer for 25–30 minutes, until the chicken is cooked through and tender.
- Prepare the rice: While the chicken simmers, heat olive oil in a medium saucepan over medium heat. Add rinsed rice and toast lightly for 1–2 minutes. Pour in water or chicken broth, season with salt, and bring to a boil. Reduce heat to low, cover, and cook for 15–18 minutes until rice is fluffy and water is absorbed.
- Serve: Spoon rice onto plates and top with chicken, lemon, and olives. Drizzle some sauce from the pan over the rice and garnish with fresh cilantro or parsley.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Difficulty: Medium
Variations & Substitutions
- Protein Swap: Use boneless chicken breasts or drumsticks if preferred, adjusting cooking time accordingly.
- Rice Flavoring: Cook the rice with a pinch of saffron or turmeric for added color and fragrance.
- Vegetable Addition: Add carrots, bell peppers, or zucchini to the skillet for a complete one-pan meal.
- Olive Options: Green or black olives can be used depending on your preference for saltiness and flavor depth.
Serving Suggestions
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