Emeril's Moroccan-Style Braised Chicken Thighs with Preserved Lemons and Green Olives

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I love this recipe and have made this dish a handful of times now. I'm not a fan of thighs so I've only made this using chicken breasts and I can tell you it is incredibly juicy. This last time I made this I also added two carrots cut up like the onions and lemon grass (good source for: antioxidant, relieves fever, muscle cramps, upset stomach, & headaches instead of the preserved lemons. I just bruise the lemon grass using the back side of a knife, chop it in half and cook it with the vegetables. Key note: remove lemon grass when done otherwise you'll have a very woody object in your meal.

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This recipe is fantastic. I was sure to brown thighs well. They render a lot of fat and I drained a fair amount and then added back what I wanted to use along with a tablespoon of butter to saute the onions and make the sauce. After bringing the sauce to temp I added the browned chicken back and went low and slow to let the chicken benefit from all the amazing flavors in this dish without overcooking. I also added a tad extra spices during the onion saute phase so that they bloomed even more without burning on the chicken.

Highly worth getting preserved lemons and saffron even though expensive. When Meyer lemons come into season this year I will most definitely be making a batch or two of preserved lemons to use in this recipe and others. A great condiment as well. Thanks Emeril!

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We NEVER buy thighs, but I did after watching Emeril prepare this recipe on TV.
I sliced a lemon in thin pieces and put them in the last half hour, since I didnt have the preserved lemons...and it was wonderful. I'm sure it's even better with the preserved lemons. This was absolutely delicious. It has completely changed my mind about thighs now. I'll buy them and prepare this great recipe again. I also used skinless boneless thighs, which as the review stated below, cut the cooking time down by about a half hour. I used my 5 qt. Le Creuset buffet casserole as I dont have a tangine.

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This has become a family favorite. It is tremendously flavorful because of the lemon and olives. We must have bigger appetites in our house and need two thighs per person. I served it with roasted garlic couscous for an authentic dinner.

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I never really cook chicken thighs, because I prefer the breast. Although, when I made this recipe, it completely changed my mind! I used skinless and boneless chicken thighs and I found that it took less time to cook (it also came out great! As a side dish, I roasted sweet potatoes in the oven and found it to be a perfect pairing. I would absolutely recommend this dish to anyone who is bored with the "same old" chicken recipes.

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I'm not a big fan of green olives, but I absolutely loved them in this dish!
I thought this recipe sounded very interesting, so I tried it out and now it is one of my favorite things to make! The chicken is really tender and juicy and the flavors all work out so well, if you want to try out a new chicken recipe I definitely recommend this one!