Step-by-Step Instructions
Step 1: Season and Sear the Chicken
Season chicken thighs generously with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat. Place chicken skin-side down and sear until golden brown, about 5-6 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
Pro tip: Don’t crowd the pan! Work in batches if needed for perfect browning.
Step 2: Build the Flavor Base
In the same pan, add sliced onions and sauté until translucent, about 5 minutes. Add garlic and ginger, cooking for another minute until fragrant. Sprinkle in all the spices and stir constantly for 30 seconds to toast them, releasing their essential oils.
Step 3: Combine and Simmer
Return chicken to the pan and add potato chunks. Pour in chicken broth, then bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, or until potatoes are tender and chicken reaches 165°F internally.
Step 4: Finish the Dish
Add olives and preserved lemon during the last 5 minutes of cooking. Garnish with fresh cilantro before serving.