Lemon Chicken

Ingredients

• 4 cuisses Free-range chicken thighs (with skin and bone)
• 1/2 bouquet Fresh parsley (chopped)
• 1/2 bouquet Fresh cilantro (chopped)
• 10 unités Pitted olives (black or green)
• 8 gousses Garlic cloves (peeled)
• 6 échalotes Shallots (chopped)
• 1 citron Lemon (quartered, 1/4 used in the marinade, the rest reserved)
• 1 cube Chicken broth cube (dissolved in 250 ml hot water)
• 1 pincée Saffron (precious, gives color and aroma)
• 2 c. à café Spice blend (ginger, cumin, etc.) (see video description)
• 120 ml Olive oil (about half a glass)

Instructions

1. Prepare the Marinade Base

   Pour 120 ml olive oil into the pot, add the spice blend, saffron, chopped parsley and cilantro, then the quarter of lemon. Mix quickly.

   Time: PT5M

2. Coat the chicken thighs

   Place the 4 chicken thighs in the pot and massage them with the marinade to fully coat.

   Time: PT5M

3. Marinate Rest

   Cover the pot and let marinate at room temperature for 1 hour.

   Time: PT1H

4. Prepare the aromatics

   Finely chop the 6 shallots, mince the 8 garlic cloves, dissolve the broth cube in 250 ml hot water.

   Time: PT10M

5. Brown the chicken

   Heat the pot over high heat, add the thighs and brown them for 5 minutes, turning once.

   Time: PT5M

   Temperature: feu vif

6. Deglaze and add the aromatics

   Pour a little hot broth to deglaze, add the chopped shallots, minced garlic and the remaining broth.

   Time: PT5M

7. Gentle cooking

   Reduce the heat to low, cover the pot and let simmer for 1 hour.

   Time: PT1H

   Temperature: feu doux

8. Add the olives and remaining lemon

   15 minutes before the end, stir in the olives and the remaining 3 lemon wedges.

   Time: PT5M

9. Finishing and seasoning

   Allow the chicken to finish cooking, taste and adjust seasoning if needed.

   Time: PT5M

10. Serving

    Serve the lemon chicken with couscous, rice or pasta according to your preference.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Free-range chicken thighs: chicken drumsticks
• Instead of Fresh parsley: dried parsley (½ tsp)
• Instead of Fresh cilantro: dried cilantro (½ tsp)
• Instead of Pitted olives: capers
• Instead of Garlic cloves: garlic paste
• Instead of Shallots: red onions
• Instead of Lemon: lime
• Instead of Chicken broth cube: homemade broth, powdered broth
• Instead of Saffron: turmeric (for color)
• Instead of Spice blend (ginger, cumin, etc.): individual spices (ginger, cumin, paprika)
• Instead of Olive oil: sunflower oil

Equipment Needed

• Dutch oven (large pot)
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring glass (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Marinate for at least 1 hour for flavors to penetrate
• Brown the chicken without burning
• Deglaze properly to capture the fond
• Gentle cooking for 1 hour to tenderize the meat
• Add olives and lemon at the end of cooking to preserve their freshness

Chef Tips from the Video

• Use high-quality free-range chicken for more flavor.
• Lightly toast the spices (cumin, ginger) before adding them to the oil to intensify aromas.
• Sprinkle a little fresh lemon zest just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade the day before and let the chicken marinate overnight in the refrigerator for deeper flavor.
• The broth can be prepared ahead of time and kept in the refrigerator.