Tunisian Skillet Chicken
- 15m Prep Time
- 23m Cook Time
- 38m Ready In
A quick and flavorful Tunisian-inspired skillet chicken dish with green olives, preserved lemon, and cinnamon. Ready in 30 minutes.
Ingredients
- 29.6 ml olive oil
- 907 g chicken legs
- Kosher salt and ground black pepper
- 1 large onion sliced
- 237 ml pitted green olives
- 1.23 ml red pepper flakes
- 1 preserved lemon sliced
- 1 cinnamon stick
- 237 ml chicken broth
- Chopped fresh flat-leaf parsley for topping
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 65.4 mg
- Iron: 2.08 mg
- Magnesium: 55.2 mg
- Phosphorus: 369 mg
- Potassium: 562 mg
- Zinc: 3.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- 907 g chicken legs
- Kosher salt and ground black pepper
- 237 ml pitted green olives
- 1.23 ml red pepper flakes
- 1 cinnamon stick
- 237 ml chicken broth
Prepare
- Slice 1 large onion
- Slice 1 preserved lemon
- Chopped fresh flat-leaf parsley, for topping
Let's Cook
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Step 1.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken legs with ½ teaspoon salt and a pinch of black pepper. Add the chicken to the skillet and cook until golden brown, about 4 minutes per side. Transfer the chicken to a plate and set aside.
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Step 2.
Add the sliced onion, pitted green olives, and red pepper flakes to the skillet. Cook, stirring occasionally, until the onion softens, about 4 minutes.
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Step 3.
Stir in the sliced preserved lemon, cinnamon stick, and 1 cup chicken broth. Return the chicken to the skillet along with any accumulated juices from the plate.
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Step 4.
Cover the skillet and reduce the heat to medium. Cook until the chicken is cooked through and reaches 165°F on an instant-read thermometer, about 15 minutes. Discard the cinnamon stick. Sprinkle with chopped fresh parsley and black pepper before serving.