One Pan Lemon and Olive Chicken

Recipe by Jay Miller
Serves: 4 | Preparation time: 10 minutes | Cooking time: 25 minutes
 
INGREDIENTS

½ lemon thinly sliced
2 Tbsp olive oil
8 chicken thighs and drumstick
½ tsp salt
2 onions, roughly chopped
2 cloves garlic, minced
½ tsp ground ginger
½ tsp paprika
½ tsp ground cumin
pinch of turmeric
¼ tsp cinnamon
¼ tsp ground white pepper
¼ cup water
¾ cup green olives
1 preserved lemon diced
1 Tbsp fresh lemon juice
 
to serve:

Freshly parsley
Cous-cous or brown rice
 
METHOD

Pat the chicken dry with a paper towel. Set aside.

Heat a large pan with a lid over medium high heat. Add the lemon slices and cook until slices are caramelized. About 3 minutes. Remove the lemon slices and reserve.

Heat 1 Tablespoon of olive oil over medium high heat. When the oil is shimmering, add the chicken skin side down. Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it's ready to turn.

Turn chicken and cook until remaining side is browned. Remove chicken to a plate and set aside. Add remaining 1 Tablespoon of olive oil to the pan. Add the onions and cook, stirring frequently, until the onions are soft and translucent - about 7 minutes.

Add the spices and cook while stirring for 2-3 minutes. Deglaze the pan with the chicken stock and stir, scraping up the brown bits on the pan. Add the chicken pieces back to the pan.

Bring the mixture to a boil. Reduce the heat, cover, and simmer for 15 minutes. Remove the lid and add the olives, preserved lemon and fresh lemon juice.

Stir to combine.

Garnish with fresh parsley and serve with cous-cous or brown rice.