Tunisian Chicken and Rice with Preserved Lemon

Ingredients

• 1.5 lbs 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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers.
2. 2Add the 1.5 lbs 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 1.5 lbs of chicken thighs to the pot.
6. 6Reduce the heat to low (300°F / 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 165°F (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.

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