French 55 min

Poulet au Citron et aux Olives

Name: Poulet au Citron et aux Olives
Total time: 55 min
Yield: 2 servings
Cuisine: French
Ingredients: 8 bone-in chicken thighs; 1 preserved lemon, pulp removed, rind finely chopped; 1 cup green olives, pitted; 1 white onion, thinly sliced; 4 cloves garlic, sliced; 1 cup dry white wine; 1 cup chicken broth; 2 tablespoons olive oil; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon fresh thyme; Fresh flat-leaf parsley for serving; Salt and black pepper to taste

high-proteingluten-freeone-pan

Ingredientsfor 2

480

Cal

46g

Protein

Carbs

28g

Fat

18 bone-in chicken thighs
21 preserved lemon, pulp removed, rind finely chopped
31 cup green olives, pitted
41 white onion, thinly sliced
54 cloves garlic, sliced
61 cup dry white wine
71 cup chicken broth
82 tablespoons olive oil
91 teaspoon turmeric
101 teaspoon cumin
111 teaspoon fresh thyme
12Fresh flat-leaf parsley for serving
13Salt and black pepper to taste

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Instructions

1
Season chicken thighs with salt, pepper, turmeric, and cumin. Heat olive oil in a large Dutch oven over high heat and sear chicken skin-side down for 5–6 minutes until deeply golden. Flip and sear 2 more minutes. Remove and set aside.
2
In the same pot, cook onion over medium heat until softened, 5 minutes. Add garlic and thyme, cook 2 minutes. Add wine and scrape up the browned bits. Reduce by half.
3
Add broth, preserved lemon rind, and olives. Return chicken skin-side up. Bring to a simmer, cover partially, and cook over medium-low heat for 35 minutes until chicken is cooked through and the sauce has thickened.
4
The preserved lemon provides an intensely savory, salty-citrus flavor unlike fresh lemon. Taste for seasoning — the olives and preserved lemon provide significant salt. Finish with fresh parsley and serve with couscous or crusty bread.