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one cooked bone-in chicken thigh with every bit of skin removed so exposed fibrous thigh meat and its natural muscle seams are clearly visible, softened onion strands, whole green olives and finely minced preserved-lemon rind flecks under 4 mm in golden cooking juices on an ordinary plate, with no smooth skin membrane, large lemon strips, tomato or garnish
Andre Lewis

Crockpot Chicken Thighs with Lemon and Olives

Preserved lemon and green olives make these thighs savory and briny, with no sweet dried fruit or thick tomato sauce. Remove the skin before cooking so the finished braise doesn't carry a soft layer nobody wants to eat. The bone-in pieces stay intact for serving. A little of the softened onion can be mashed into the cooking liquid at the end, giving the sauce body without hiding the olives or turning dinner into a bowl of cream gravy.
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Prep Time 20 minutes
Cook Time 6 hours 45 minutes
Total Time 7 hours 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 bone-in chicken thighs about 3 lb total, skin removed
  • 1 tbsp olive oil
  • 2 large yellow onions thinly sliced
  • 4 garlic cloves minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup finely chopped preserved lemon rind rinsed and pulp discarded
  • 3/4 cup pitted green olives drained
  • 1 tbsp fresh lemon juice

Method
 

  1. Pat skinless thighs dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown thighs in 2 batches for 3 minutes per side, then transfer to a 6-quart slow cooker.
  2. Cook onions in the skillet for 6 minutes, then stir in garlic, ginger, cumin and turmeric for 30 seconds. Add broth and scrape up the browned bits.
  3. Pour onions and liquid over the chicken and add preserved lemon rind. Cover and cook on low for 5 to 6 hours until chicken reaches 165°F and is tender around the bones.
  4. Add olives, cover and cook on high for 10 to 15 minutes until hot. Transfer thighs carefully to a serving dish, leaving the bones in the portions.
  5. Skim excess fat from the liquid and mash some softened onions into it with a fork. Stir in lemon juice and spoon the sauce and olives over the 6 thighs.