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Divine Preserved Lemon and Tomato Chicken: A 60-Minute Wonder

Preserved Lemon and Tomato Chicken
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This preserved lemon and tomato chicken recipe delivers tender chicken in a tangy, savory sauce. It is a one-pan meal, summery yet hearty, with bright Mediterranean flavors.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup preserved lemon, finely chopped
  • 1/2 cup chicken broth
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown and crispy, about 5-7 minutes.
  3. Flip chicken and sear for another 3-5 minutes. Remove chicken from skillet and set aside.
  4. Add onion to the skillet and cook until softened, about 5 minutes.
  5. Stir in garlic and cook for 1 minute until fragrant.
  6. Add cherry tomatoes and preserved lemon to the skillet. Cook for 5 minutes, stirring occasionally, until tomatoes begin to soften.
  7. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  8. Return chicken to the skillet, nestling it into the sauce.
  9. Transfer skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
  10. Garnish with fresh parsley before serving.

Notes

  • Adjust the amount of preserved lemon based on your preference for tanginess.
  • Serve this dish with couscous, rice, or crusty bread to soak up the delicious sauce.

Nutrition

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