This chicken with olives and citron confit is delicious for a weeknight dinner as part of a Moroccan inspired menu. Serve with couscous and candied fruit. The lemon gives the chicken a delicious boost of flavor and blends perfectly with the aromatic spices. I
Note: citron confit is a mediterranean staple and can easily be made at home. See recipe here. It can also be bought is some specialty stores. Also, the olives add saltiness to the dish, be careful when adding salt to the dish.
Chicken with olives and citron confit
- 12 boneless chicken thighs, lightly seasoned with salt and pepper
- 1 small onion, minced
- 2 cups green olives, soaked in water for 20 minutes then rinsed
- 1/2 citron confit, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon tumeric
- 1 cup chicken stock
- 1 teaspoon harissa, optional
In a large pan, sauté the chicken thighs until browned at medium heat, about 3 minutes per side. In the same pan, add the onion and cook for 2 minutes till translucent.
Add the stock, spices, lemon confit, and harissa; bring to a boil.
Add the chicken thighs and cook covered for 25-30 minutes at medium-low heat.
If there is too much remaining water in the sauce, remove the chicken from the pan and continue cooking the sauce to thicken for a few minutes.