Braised Chicken Thighs with Pearl Onions, Green Olives, Golden Raisins & Preserved Lemon

Name: Braised Chicken Thighs with Pearl Onions, Green Olives, Golden Raisins & Preserved Lemon
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chicken stock; 237 milliliters dry white wine; 1 bunch flat leaf italian parsley, leaves only, roughly chopped; 237 milliliters all-purpose flour, for dredging; 6 cloves garlic, peeled & minced; 118 milliliters golden raisins; 1 teaspoon kosher salt (plus more as needed for seasoning and boiling); 2 Tbsps olive oil, divided; 118 milliliters castelvetrano olives (or other green olive); 473 milliliters orzo or other small pasta; 454 grams fresh pearl onions; 118 milliliters preserved lemon, lightly packed; 4 servings salt & pepper, to taste; 1 teaspoon whole coriander seeds

Braised Chicken Thighs with Pearl Onions, Green Olives, Golden Raisins & Preserved Lemon is a dairy free main course. One portion of this dish contains about 17g of protein, 12g of fat, and a total of 666 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up castelvetrano olives, flour, golden raisins, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Bring 2 quarts of water to a boil.

Ingredients you will need

Water

Add the pearl onions and blanch just until the skins have loosened, about 1 minute.

Ingredients you will need

Pearl Onion

Drain. When cool enough to handle, cut off the root tip and pop the onions from their skins. Reserve.Rinse the chicken thighs under cool water and pat dry.

Ingredients you will need

Chicken Thighs

Onion

Water

Pop

Mix together the flour, salt, and pepper.

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Pepper

All Purpose Flour

Salt

Spread the flour mixture across a shallow dish. Lightly dredge the chicken thighs in the flour mixture, shaking off any excess. Warm the olive oil in a large heavy bottomed or cast iron Dutch oven over medium-high heat.

Ingredients you will need

Chicken Thighs

Olive Oil

Spread

All Purpose Flour

Equipment you will use

Dutch Oven

Add four of the chicken thighs, and sear until a golden crust develops, 3 to 4 minutes. Turn and sear until a golden crust forms on second side, 3 to 4 minutes.

Ingredients you will need

Chicken Thighs

Crust

Remove thighs to a plate and repeat with remaining chicken thighs.De-glaze the pan with the wine, scraping up any browned bits. Reduce the wine by half, about about 4 minutes.

Ingredients you will need

Chicken Thighs

Glaze

Wine

Equipment you will use

Frying Pan

Add the chicken stock and bring to a boil over high heat. If the olives have pits, smash them with your palm and remove the pit. Then tear the meat into 2 or 3 pieces.

Ingredients you will need

Chicken Stock

Olives

Meat

Adding them and the reserved pearl onions and the raisins to the pot. Bring it back to a simmer and add all the chicken thighs in as close to a single layer as possible, skin side up. Cover with the lid and slowly simmer until the meat is falling away from bones, about 1 hour.While the chicken is cooking. Coarsely chop the preserved lemon and place it, along with parsley in a small bowl. Warm a small skillet over medium-low heat.

Ingredients you will need

Preserved Lemon

Chicken Thighs

Pearl Onion

Meat

Parsley

Raisins

Equipment you will use

Frying Pan

Bowl

Pot

Add the garlic, and stir continuously in the dry skillet until you see some of the garlic’s oil released on the bottom of the pan and the garlic has a touch of golden color, 2 to 3 minutes. Do not allow the garlic to brown. Immediately spoon the garlic into lemon and parsley. Stir well to combine.

Ingredients you will need

Parsley

Garlic

Lemon

Cooking Oil

Equipment you will use

Frying Pan

Add 1 or 2 tablespoons olive oil to the garlic mixture to bind the ingredients together. The mixture should be moist but not wet.

Ingredients you will need

Olive Oil

Garlic

Add another teaspoon of olive oil, if needed. Reserve at room temperature until needed.For the orzo: In a large saucepan bring about 8 cups of water to a boil. Salt the water generously and add the orzo, and cook until al dente about 7 minutes.

Ingredients you will need

Olive Oil

Water

Orzo