Cooking with Argan Oil: Lemon and Olive Chicken Skillet
How to cook with argan oil: Moroccan-style lemon and olive chicken, seared in any oil and finished with ARLO culinary argan oil. Ready in 55 minutes.
RECIPE
Cooking with Argan Oil: Lemon and Olive Chicken Skillet
This one-pan chicken is a weeknight take on the lemon and olive dishes you find across Morocco. Sear the chicken in the cooking oil of your choice, simmer it with garlic, spices, olives and lemon, then finish with ARLO culinary argan oil at the table.
Serving Size: 4
Prep Time: 10 min
Cook Time: 45 min
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SIMPLE STEPS
FOR bold CREATIONS.
INSTRUCTIONS
- Pat the chicken dry. Season both sides with salt and pepper.
- Heat the cooking oil in a large skillet over medium-high heat. Sear the chicken skin side down for 7 to 8 minutes until golden, in 2 batches if the thighs do not fit in one layer. Turn and sear 2 minutes more. Move to a plate.
- Pour off all but 1 tbsp fat. Lower the heat to medium. Cook the onion for 5 minutes until soft.
- Add the garlic, ginger, cumin, paprika and turmeric. Stir for 30 seconds.
- Add the stock, lemon and olives. Scrape up the browned bits.
- Return the chicken skin side up. Cover and simmer 20 to 25 minutes, until an instant-read thermometer in the thickest thigh (not touching bone) reads at least 165°F. 175°F gives the most tender thighs.
- Uncover and simmer 3 minutes to thicken the sauce. Taste for salt.
- Scatter the herbs on top. Drizzle ARLO over the chicken and sauce right before serving.
INGREDIENTS
- 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
- 1 1/2 tsp kosher salt (or 1 tsp fine salt), plus more to taste
- 1/2 tsp black pepper
- 1 tbsp cooking oil of your choice, for searing
- 1 yellow onion, thinly sliced
- 4 garlic cloves, sliced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 3/4 cup chicken stock
- 1 preserved lemon, rind chopped (or 1 fresh lemon, thinly sliced)
- 3/4 cup green olives, pitted
- 1/4 cup chopped cilantro and parsley
- 2 tbsp ARLO culinary argan oil, to finish
How to cook with argan oil
Culinary argan oil is food, made from roasted argan nuts. We get the most from it as a finish: cook with any oil, then add ARLO at the end so you taste its toasted, nutty flavor. Only use argan oil that is sold as food.
Preserved or fresh lemon?
Preserved lemon is the classic Moroccan choice. Its soft, salty rind melts into the sauce. Fresh lemon slices work too, but they can turn bitter in a long simmer, so you can add them for the last 10 minutes instead.
What to serve with it
- Couscous or warm flatbread for the sauce
- A simple tomato and cucumber salad
- Roasted carrots with an extra drizzle of ARLO
Make ahead and storage
Keep leftovers covered in the fridge for up to 3 days. Reheat gently in a covered pan with a splash of stock, then add a fresh drizzle of ARLO before serving.
About ARLO culinary argan oil
Single ingredient. Cold pressed from roasted argan nuts in Morocco's Souss Valley. USDA Organic and Kosher. 165 mL bottle with a 2-year shelf life.
Finish it with ARLO culinary argan oil. More ideas: Orange Fennel Salad with Grilled Chicken.
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