Chicken Thighs with Preserved Lemon and Green Olives

Crisp chicken thighs simmered with preserved lemon, green olives, and shallots for a bright, savory stovetop dinner ready in about 50 minutes.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 pieces chicken thighs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 2 whole shallots
• 3 cloves garlic
• 1 piece preserved lemon
• 0.5 cup pitted green olives
• 0.5 cup chicken stock
• 0.25 cup parsley

Cooking instructions

1. Pat the chicken thighs dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and sear until the skin is golden brown and crisp, approximately 8 to 10 minutes. Flip and sear the underside for 2 minutes. Remove chicken from the pan and set aside. (about 12 min)
3. Drain all but 1 tablespoon of fat from the pan. Finely dice the shallots and add them to the skillet, cooking until softened, about 3 minutes. Mince the garlic and add it to the pan for 1 minute until fragrant. (about 4 min)
4. Dice the preserved lemon (removing any seeds) and add to the skillet with the pitted green olives and chicken stock. Scrape the bottom of the pan to release any browned bits.
5. Return the chicken to the skillet, skin-side up. Reduce heat to low, cover, and simmer until the internal temperature reaches 165°F at the thickest part, about 15 to 18 minutes. (about 18 min)
6. Transfer the chicken to a serving platter. Increase the heat to high to reduce the sauce until slightly thickened, about 2 minutes. Roughly chop the parsley and stir it into the sauce. Spoon the sauce over the chicken and serve immediately. (about 2 min)