Who doesn’t love a one-pan meal for its simplicity? AND if it is absolutely delicious as well?
I made this dish for my family, and they said it was literally the best chicken recipe I had ever made! Remember that Preserved Lemon recipe? – Well, here is the perfect showcase for it!
The briny olives, coupled with lemon, create a taste explosion that overrides the fact that you are enjoying a healthy meal. Spoon it over Texmati rice (my personal fave) and you have a winner.
Enjoy! And as always, if you make it let me know what you think!
Preserved Lemon Chicken with Kale
One pan and absolutely delicious!
Equipment
- 1 Large deep frying pan with lid Cast iron is nice
Ingredients
- 8 - 9 Chicken Thighs Bone in, pasture raised
- 3/4 cup evoo Enough to be about 3/4' - 1 " in pan
- 2 tsp salt kosher
- 2 tsp black pepper course ground
- 1 medium onion diced
- 5 cloves garlic diced
- 3 tbsp preserved lemon diced
- 3 bunches Kale deveined and sliced
- 1 cup Castelvetrano olives chopped
- 2 - 3 cups chicken bone broth
- 1/2 cup fresh lemon juice
- 1 tbsp fresh rosemary
Instructions
- Season chicken liberally with 1 tsp salt and all pepper. Heat the evoo over medium heat. Add chicken thighs, skin side down and cook for about 7 -8 minutes. Flip to other side and cook for about 4 - 5 minutes. Remove to a plate.
- Pour out excess oil, leaving about 2 tbsp. Reduce heat to low and add onion, cooking for about 3 minutes. Add preserved lemon and garlic and cook for about 1 minute. Season with remaining salt.
- Add kale to pan, add broth, and cook for about 2 minutes. Top kale with chicken. Pour lemon juice over chicken . Sprinkle with olives and rosemary. . Cover and cook for about 10 minutes.
- Serve over Texmati rice.