One-Pot Chicken With Green Olives and Preserved Lemon

This comforting one-pot chicken dish is perfect for a cozy winter lunch. Slowly simmered with green olives, preserved lemon, and aromatic spices, the chicken becomes wonderfully tender, while the olives and lemon soften and infuse the sauce with rich, savory flavors. Serve with fluffy white rice for a delicious, satisfying meal.

Ingredients

• 6 chicken pieces (drumsticks and thighs)

• 300 g (10.5 oz) pitted green olives

• 2 medium onions, chopped

• 4 garlic cloves, thinly sliced

• 3 tablespoons olive oil

• ¼ medium preserved lemon, seeds removed and finely chopped (approximately 2 tablespoons)

• 1 teaspoon sweet paprika

• ½ teaspoon turmeric

• ½ teaspoon ground cumin

• ¼ teaspoon black pepper

• 1¼ cups boiling water (approximately 300 ml)

• ½ teaspoon sugar, to balance the acidity

• Salt, to taste, only if needed

• A handful of chopped fresh cilantro or parsley

Instructions

1. Prepare the olives.

Drain the olives and rinse them thoroughly. Place them in a saucepan of boiling water and simmer for approximately 5 minutes, then drain. This helps reduce some of their saltiness and bitterness. Alternatively, you can skip this step and add the drained olives directly to the dish.

2. Brown the chicken.

Pat the chicken pieces dry with paper towels. Heat the olive oil in a wide, heavy-bottomed pot over medium-high heat. Place the chicken skin-side down and sear for 5–7 minutes, until golden brown. Turn the pieces over and cook for another 3 minutes. Transfer the browned chicken to a plate and set aside.

3. Sauté the onions and garlic.

Reduce the heat to medium. If a large amount of fat has accumulated in the pot, carefully remove some, leaving approximately 2 tablespoons.

Add the chopped onions and sauté for about 10 minutes, stirring occasionally, until soft and golden. Add the sliced garlic and cook for another 30 seconds, until fragrant.

4. Add the spices.

Stir in the paprika, turmeric, cumin, and black pepper, allowing the spices to become fragrant for a few seconds. Pour in the boiling water and stir gently to combine.

5. Simmer the chicken.

Return the chicken pieces to the pot, along with any juices that have collected on the plate. Bring the liquid to a boil, then cover and reduce the heat to low.

Simmer gently for approximately 35 minutes. The sauce should reach about one-third to halfway up the chicken pieces. If you're using a particularly wide pot and the liquid level is too low, add a little more hot water.

6. Add the olives and preserved lemon.

Scatter the prepared green olives and finely chopped preserved lemon between the chicken pieces. Cover and continue cooking over low heat for another 35 minutes, until the chicken is very tender and fully cooked.

7. Adjust the seasoning and finish the sauce.

Taste the sauce and adjust the seasoning if necessary. Add up to ½ teaspoon of sugar to balance the acidity of the preserved lemon.

For a thicker, more concentrated sauce, remove the lid and simmer for approximately 10 additional minutes, allowing some of the liquid to evaporate.

Sprinkle with freshly chopped cilantro or parsley just before serving.

Serving Suggestion

Serve the chicken hot with fluffy white rice to soak up the flavorful sauce. The combination of tender chicken, briny olives, preserved lemon, and warming spices makes this dish especially satisfying on chilly days.

Tip: Preserved lemons and olives can both be quite salty, so taste the sauce before adding any additional salt.