Chicken with Olives and Preserved Lemon

Instructions

1. Step 1

   Season the chicken thighs evenly with the salt and black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 3.0 gr Fine Salt, 1.0 gr Ground Black Pepper

   Cookware: cutting board

2. Step 2

   Heat the olive oil in the heavy pot over medium heat. Brown the seasoned chicken in batches, skin-side down first, then transfer it to a clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Large heavy pot with lid, tongs

3. Step 3

   Add the onions to the pot and cook over medium heat, stirring occasionally, until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Yellow Onion

   Cookware: Large heavy pot with lid, wooden spoon

4. Step 4

   Add the garlic, ginger, turmeric, cumin, and saffron. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Cumin, 3.0 gr Ground Ginger, 2.0 gr Ground Turmeric, 0.1 gr Saffron

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Pour in the water and scrape up the browned residue. Return the chicken and its collected juices to the pot, bring to a gentle simmer over medium heat, then cover and cook over low heat.

   Timer: 25 min (fixed)

   Ingredients used: 300.0 ml Water

   Cookware: Large heavy pot with lid, tongs, wooden spoon

6. Step 6

   Add the olives and preserved lemon. Cook uncovered over low heat until the sauce is slightly reduced and the chicken reaches 74°C internally.

   Timer: 12 min (fixed)

   Ingredients used: 150.0 gr Green Olive, 1.0 piece Preserved Lemon

   Cookware: instant-read thermometer, Large heavy pot with lid, wooden spoon

7. Step 7

   Remove the pot from the heat, stir in the parsley and cilantro, and let the chicken rest briefly before serving.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 15.0 gr Flat-Leaf Parsley

   Cookware: Large heavy pot with lid, wooden spoon