Middle Eastern · Dinner
Preserved Lemon Chicken Stew
Skinless chicken thigh braised gently with preserved lemon, garlic, onion, cumin and turmeric, finished with green olives and fresh cilantro. Sauce is thinned with stock rather than oil for a lighter, still tangy, aromatic North African-style stew, served over a small portion of couscous.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
386Calories
41.2gProtein
13.9gFat
25.1gCarbs
3.2gSugar
3.9gFiber
810mgSodium
204mgChol
3.1gSat Fat
680mgPotassium
68mgCalcium
3.4mgIron
0.5mcgVitamin B12
9.5mgVitamin C
Goes well with
Crisp Dry White Wine (Sauvignon Blanc or Pinot Grigio)
local
Moroccan Mint Tea
international
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Trim chicken thigh, mince garlic, slice onion, chop preserved lemon rind and cilantro on a cutting board.
2
Heat olive oil in a small pot over medium heat for 1 minute, then add onion and garlic; cook 3 minutes until onion softens.
3
Stir cumin and turmeric into the pot and cook over medium heat for 30 seconds until fragrant.
4
Add chicken chunks to the pot and cook over medium-high heat for 4 minutes, turning once, until lightly browned on the outside.
5
Pour in chicken stock and preserved lemon, cover and simmer over medium-low heat for 20 minutes until chicken reaches 165°F internally.
6
Stir in olives and simmer uncovered over medium-low heat for 5 minutes until sauce reduces slightly.
7
Remove from heat, stir in cilantro, and season with salt and pepper to taste.
8
Plate
Spoon couscous into a bowl and ladle chicken stew and sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless, skinless chicken thigh, trimmed
- 2 tbsp2 tbsp preserved lemon rind
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1 cup240ml low-sodium chicken stock
- 2 tsp2 tsp olive oil
- 1212 green olives, pitted
- 2 tbsp2 tbsp fresh cilantro
- 1/2 cup90g couscous, cooked
- salt, to taste
- black pepper, to taste
