- 2 Tbsp olive oil
- 4 pounds chicken thigh, bone-in skin-on
- 2 cups onion, medium dice (about 2 onions)
- 4 cloves garlic, sliced thinly
- 1 cup pitted olives
- ½ jar Tunisian Style Preserved Lemons
- 1 tsp fine sea salt
- 2 Tbsp Tangier blend
- ¼ tsp saffron
- 2 Tbsp roughly chopped parsley
- Preheat the oven to 350°F.
- In a heavy bottom skillet or Dutch oven heat enough oil to coat the bottom of the pan until just shimmering.
- Blot the skin side of each chicken thigh and lay them into the hot pan and allow to render thoroughly on the skin side. This will make the sauce more flavorful from browning and the skin texture will be more delicious from rendering. Be sure to brown them in batches, removing the fully rendered thighs as they are ready.
- Into the pan full of rendered chicken fat, add the onion and garlic, and continue cooking over medium heat until onions are translucent.
When ready, stir in the olives, lemon, sea salt, tangier, saffron, and 2 cups of water to combine well.
- Nestle the chicken thighs into the pan of ingredients and increase the heat to bring the pan to a boil.
- Transfer the pan carefully to the preheated oven and braised for 1 hour, or until the chicken is fully tender.
- Finish with parsley and enjoy!