Eosinophilic Esophagitis Friendly Moroccan Chicken with Preserved Lemon
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.7(27)
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Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the braise
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 ½ cups chicken broth
- 1 tbsp apple cider vinegar
- 1 preserved lemon, pulp discarded, rind rinsed and thinly sliced
- ½ cup green olives, pitted
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer and sear, undisturbed, for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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