Saffron-Infused Chicken with Preserved Lemons

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken thighs braised in saffron-scented broth with tangy preserved lemons and olives, finished with fresh herbs. This North African-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, preserved lemons, olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 North African cuisine 385 cal/serving

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Ingredients

1 lb, skin-on, bone-in chicken thighs
2, thinly sliced preserved lemons
1/2 cup, pitted olives
1/4 tsp, crushed saffron threads
1 cup chicken broth
1 tbsp lemon juice
2 tbsp, chopped fresh flat-leaf parsley
1 tbsp chopped fresh cilantro

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Instructions

Step 1: Pat chicken thighs dry with paper towels. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear chicken skin-side down for 5-6 minutes until golden brown, then flip and cook 2 minutes more.
Step 2: Add preserved lemons, olives, and saffron to the skillet. Pour in chicken broth and lemon juice, then bring to a gentle simmer.
Step 3: Transfer skillet to a preheated 375°F (190°C) oven and braise for 30 minutes until chicken reaches 165°F (74°C) internally and sauce has reduced slightly.
Step 4: Remove from oven, discard lemon halves, and stir in parsley and cilantro. Serve immediately with crusty bread to soak up the flavorful sauce.