SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/preserved-lemon-and-olive-braised-chicken-thigh
Printed September 2, 2026
Printed September 2, 2026
Solo Servings
Preserved Lemon and Olive Braised Chicken Thigh
One chicken thigh becomes a Moroccan-inspired feast when braised with briny olives and funky preserved lemon. The sauce reduces to a glossy, intensely flavored pan sauce that demands bread.
Ingredients
- 1 large bone-in, skin-on chicken thigh
- 1/4 preserved lemon, pulp removed and rind sliced thin
- 8 green olives, pitted
- 1/2 small onion, sliced
- 2 cloves garlic, smashed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- Pinch of saffron threads (optional)
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 tablespoon fresh cilantro, chopped
- Crusty bread for serving
- Salt and black pepper
Preparation
Preserved lemons are one of the best pantry items for solo cooking—a little goes a long way, and they add instant complexity. When braised with chicken, they release their intense, salty-citrus essence into every bite.
This dish proves that Moroccan tagine cooking scales down beautifully. One chicken thigh gives you the perfect protein portion, while the braising liquid reduces into a sauce so good you'll want to drink it (but please use bread instead).
Preparation
- Pat chicken thigh dry and season generously with salt and pepper on both sides.
- Heat olive oil in a small, deep skillet or saucepan over medium-high heat. Place chicken skin-side down and cook for 6-7 minutes until the skin is golden and crispy. Flip and cook 3 minutes more. Remove and set aside.
- Reduce heat to medium. Add onion to the pan and cook for 3-4 minutes until softened. Add garlic, cumin, ginger, and saffron if using. Cook for 1 minute until fragrant.
- Return chicken to the pan skin-side up. Scatter preserved lemon slices and olives around the chicken. Pour in chicken broth—it should come about halfway up the thigh.
- Bring to a simmer, then reduce heat to low. Cover and braise for 25-30 minutes until chicken is very tender and the sauce has reduced and concentrated.
- Remove lid for the last 5 minutes to further reduce the sauce and re-crisp the skin slightly.
- Serve chicken with the olives, preserved lemon, and sauce spooned over the top. Garnish with cilantro and serve with crusty bread to mop up every drop of sauce.
