Tunisian Chicken and Rice with Preserved Lemon

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1.5 cups Long-grain rice
• 3 cups Chicken broth
• 1/4 cup Preserved lemon
• 1 tbsp Harissa paste
• 1 tsp Turmeric
• 1 tsp Cumin
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers.
2. 2Add the about 680 g of chicken thighs to the hot pot. Brown the chicken thighs on both sides for about 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Add the 3 cloves of garlic, minced, and cook for 1 more minute until fragrant.
4. 4Stir in the 1.5 cups of long-grain rice, 1 tablespoon of harissa paste, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Cook, stirring constantly, for 1 minute to toast the spices and rice.
5. 5Pour in the 3 cups of chicken broth. Bring the liquid to a boil, scraping up any browned bits from the bottom of the pot. Return the browned about 680 g of chicken thighs to the pot.
6. 6Reduce the heat to low (148.9°C / 150°C), cover the pot tightly with a lid, and simmer for 20-25 minutes. The rice should be fully cooked and have absorbed most of the liquid, and the chicken should be tender. If using a thermometer, the internal temperature of the chicken should reach 74°C.
7. 7Remove the pot from the heat. Stir in the 1/4 cup of preserved lemon, chopped, and the 1/4 cup of cilantro. Let the dish rest, covered, for 5 minutes before serving.

Related Guides