One-Pan Chicken and Rice With Preserved Lemon and Cilantro

Ingredients18

2 pounds (900 g) skin-on, bone-in chicken thighs
3 1/4 teaspoons (about 10 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
2 tablespoons (30 ml) extra-virgin olive oil
2 medium yellow onions (16 ounces; 454 g), thinly sliced
4 medium cloves garlic, minced
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1 cup basmati rice (200 g), rinsed until water runs clear
3 tablespoons (about 8 g) chopped fresh cilantro leaves, plus more for serving
2 to 3 tablespoons (10 to 20 g) finely chopped preserved lemon (see notes)
2 cups (475 ml) homemade or store-bought unsalted chicken broth
3 tablespoons (45 ml) extra-virgin olive oil
2 tablespoons (5 g) finely chopped fresh cilantro leaves
1 tablespoon (5 g) finely chopped preserved lemon
Kosher salt to taste
Freshly ground black pepper to taste

Directions5 Start Cooking

Pat chicken thighs dry with paper towels. On a large plate, sprinkle chicken all over with 2 teaspoons kosher salt. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours (optional). In a large stainless steel skillet, heat oil over medium-high heat until shimmering. Add chicken thighs, skin-side down, and cook until skin is golden brown, 5 to 7 minutes, lowering heat if skillet starts to get smoky. Transfer chicken to a large plate and set aside.
Reduce heat to medium. Add onions and cook, stirring occasionally, until softened and lightly golden, about 7 minutes. Add garlic, turmeric, paprika, ginger, black pepper, and 1 1/4 teaspoon kosher salt, and cook, stirring and scraping up browned bits, until very fragrant, 1 to 2 minutes. Add rice, cilantro, preserved lemon, and broth, and stir to combine.
Nestle chicken into broth, skin-side up, adding any accumulated liquid. Bring to a simmer, then reduce heat to low, and cook, covered, until rice is tender, liquid is mostly absorbed, and chicken is cooked through and tender, registering 175°F (79°C) to 195°F (91°C) with an instant-read thermometer, about 20 minutes. Off heat, let rest, covered, until rice is fully tender and all liquid is absorbed, about 10 minutes.
For the Sauce: Meanwhile, in a small bowl, whisk oil, cilantro, and preserved lemon until well combined. Season with salt and pepper to taste. Set aside.
To Serve: Drizzle sauce over rice and chicken and top dish with additional cilantro.

Nutrition per serving

Nutrition unavailable — not all ingredients are resolved.