Ingredients
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Scale
- 3 Tbsp olive oil, divided
- 1 medium onion, diced (around 1 cup)
- salt to taste
- 4–5 garlic cloves, minced
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp paprika
- ¼ tsp freshly ground black pepper or to taste
- 8–10 chicken thighs and/or breast halves
- 2–3 cups chicken broth, or more if needed
- 1 whole preserved lemon or more, to taste
- 1 cup pitted green Mediterranean-style olives
- ¼ cup finely chopped fresh cilantro leaves and thin stems plus some larger leaves for garnish
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat 2 Tbsp oil over medium heat. Add the onion, sprinkle with a couple pinches of salt and sauté for about 10 minutes, stirring occasionally, until softened but not browned.
- Stir in the garlic, turmeric, ginger, paprika and black pepper and cook for about 2 minutes, stirring a couple times, until fragrant.
- If using boneless, skinless thighs, fold over ends of the meat to make a tighter “ball” of it. This will help keep the meat moist. If you are using large chicken breasts, cut them in half, closer to the same size as a thigh. Push the onion-spice mix around the edges of the pot and add the remaining tablespoon of oil, then add the chicken pieces. Cook until lightly browned, turn over and cover the cooked side with the onion-spice mixture.
- Once the second side is lightly browned, add just enough stock to barely cover the chicken and stir, making sure to get up all the bits stuck on the bottom of the pot.
- Bring to the beginning of a boil, then lower the heat to medium low, cover the pot and simmer, stirring occasionally, for about 40 minutes so the flavors really blend, the chicken gets soft and the onions nearly melt into the sauce.
- While the chicken is cooking, cut the preserved lemon into quarters and rinse the salty brine off the pieces under cold running water.
- With a small, sharp knife, carefully slice off the pulp of the lemon (save for other uses like salad dressing) and cut the rinds into very thin strips. After the chicken has cooked for 40 minutes, add the lemon strips to the pot along with the olives and chopped cilantro. Stir well and cook uncovered for 15 to 20 minutes more, stirring occasionally as the sauce naturally thickens a little. Given the saltiness of the olives and lemons, taste to see if you need to add salt.
- To serve the stew in a traditional way, mound rice or couscous in the middle of a large, rimmed platter. Surround that with the chicken and sauce and finish with a sprinkling of cilantro leaves.
- To prepare from frozen, defrost at least partially in the refrigerator overnight, then heat in a covered pot over medium, stirring occasionally until every piece is warmed through.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Roasting
- Cuisine: Sephardic