Slow-Cooked Chicken with Sumac and Preserved Lemon

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Tender chicken slow-cooked with the tangy brightness of sumac and preserved lemon, creating a deeply flavorful and aromatic dish. This Middle Eastern-inspired chicken recipe, ready in about 75 minutes, pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 60 min Serves 4 Middle Eastern cuisine 400 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 tbsp olive oil
1 large, sliced yellow onion
5, minced garlic cloves
2 tbsp ground sumac
1, pulp removed and rind thinly sliced preserved lemon
1 tsp ground cumin
1 tsp ground coriander
1 cup chicken broth
1/4 cup, chopped fresh cilantro
1 1/2 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp ground sumac. Brown chicken thighs for 4 minutes per side until golden, then remove and set aside.
Step 2: Add 1 large sliced yellow onion and 5 minced garlic cloves to the pot. Sauté for 5 minutes until soft and fragrant.
Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and the thinly sliced rind of 1 preserved lemon, cooking for 1 minute.
Step 4: Return the chicken thighs to the pot and pour in 1 cup chicken broth. Bring to a simmer, then cover and reduce heat to low. Cook gently for 45 minutes until the chicken is tender and infused with flavors.
Step 5: Sprinkle 1/4 cup chopped fresh cilantro over the chicken just before serving to add freshness.