Entree: Mauritania – Southern Culinary Region – Poulet aux Olives (Chicken braised with green olives and preserved lemon in a fragrant North African-style stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 43 min

Total 58 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (approx. 8 oz/225 g)
- 3 garlic cloves, crushed (approx. 9 g)
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (2 g) sweet paprika
- 1/8 tsp (0.5 g) saffron threads, crushed and soaked in 2 tbsp (30 ml) warm water
- 1 bay leaf
- 1 small cinnamon stick (about 2 in/5 cm)
- 1 cup (240 ml) low-sodium chicken broth
- 1 tbsp (15 ml) lemon juice
- 1 cup (150 g) green olives, pitted (such as Castelvetrano or brined olives)
- 1 preserved lemon, rind only, thinly sliced (if unavailable, use zest of 1 lemon)
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Pat the chicken thighs dry and season with 1 tsp (5 g) of the salt and a pinch of pepper. Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat.
2. Brown the chicken thighs in batches, skin-side down first, 5–6 minutes per side until golden; transfer to a plate.
3. Reduce heat to medium. Add the sliced onion and a pinch of salt; cook, stirring, until soft and beginning to brown, about 6–8 minutes. Add the crushed garlic and tomato paste and cook 1 minute more.
4. Stir in cumin, ginger, coriander, paprika, and the saffron with its soaking water; cook 30 seconds until fragrant.
5. Return the chicken to the pan, nestling pieces into the onions. Add the bay leaf, cinnamon stick, chicken broth, lemon juice, preserved lemon rind, and remaining 1/2 tsp (2.5 g) salt.
6. Bring to a gentle simmer, cover partially, and cook over low heat until the chicken is tender and cooked through, 30–35 minutes.
7. Add the green olives and simmer uncovered 5–8 minutes to meld flavors and reduce sauce slightly. Adjust seasoning with salt and pepper.
8. Stir in chopped cilantro and parsley just before serving. Remove bay leaf and cinnamon stick. Serve hot with rice or couscous to soak up the sauce.