Chicken Thighs with Preserved Lemon, Garlic, and Olives

Looking for an easy recipe for chicken with preserved lemon and olives? This is definitely it. The classic version of this dish has Moroccan roots, is traditionally cooked in a tagine (which is also the name of the stewed dish itself), and involves a myriad of spices. This is a much more pared-down version that’s not really comparable to the classic but this highlights my favorite parts of the dish, which is the preserved lemon, garlic, and olives. If you’re looking for an easy recipe for preserved lemons, I recently posted mine so you can see just how easy the process really is otherwise, they’re pretty easy to find at most grocers now. 

I love to make this recipe with chicken thighs because they’re perfect for braising and stewing, but of course, you can use chicken legs, leg quarters, or breasts in their place. Make it like you want it.

Braised Chicken Thighs with Preserved Lemon, Garlic, and Olives Recipe

• 2 Tablespoons olive oil
• 4-6 skin-on chicken thighs, trimmed of excess fat and patted dry
• 1 teaspoon black pepper
• 4-6 large cloves garlic, peeled and gently crushed
• 1  cup chicken or vegetable stock
• 1/2 cup white wine
• 1 cup Castelvetrano green olives – I prefer them cut in half to spread the olive love around, but it’s optional
• 1/2 – 3/4 of a whole preserved lemon, pulp removed and discarded, thinly sliced

Directions

Preheat oven to 400°

• Heat olive oil in a large oven-safe skillet over medium heat.
• Season the chicken thighs with pepper and place them skin side down in the pan, being careful not to crowd them, and cook until the skins are nicely browned about 10-12 minutes. If necessary, cook the thighs in 2 batches.
• Remove thighs to a plate and add the crushed garlic to the pan, stirring often, 3-4 minutes until edges start to brown.
• Add stock and wine, using a spoon or spatula to loosen up all the crispy bits in the bottom of the pan.
• Bring to a simmer and add lemon and olives.
• Let simmer on low for about 5 minutes.
• Return the chicken thighs to the pan, skin side up.
• Place in preheated oven and cook for 40 minutes or until chicken is cooked through

That’s it! Simple, easy chicken thighs with lemon and olives.

If you don’t have preserved lemons, some fresh lemon juice and zest can be substituted, you’re just not going to get the intense lemon flavor that you’ll get with preserved ones. You’ll also notice I don’t add any salt to this and that’s because the preserved lemons add enough salt for my taste.

As you can see, I like my chicken skin nice and brown because no one likes rubbery chicken skin and the intense browning adds a lot of flavor to the dish.

I hope you love this as much as we do. Enjoy!