One-Pan Chicken and Rice With Preserved Lemon and Cilantro

Ingredients

For 4 servings

• •2 pounds (900 g) skin-on, bone-in chicken thighs
• •3 1/4 teaspoons (about 10 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• •2 c. à soupe (30 ml) extra-virgin olive oil
• •2 medium yellow onions (16 ounces; 454 g), thinly sliced
• •4 medium cloves garlic, minced
• •1 c. à café ground turmeric
• •1 /2 teaspoon paprika
• •1 /2 teaspoon ground ginger
• •1 /4 teaspoon freshly ground black pepper
• •1 tasse basmati rice (200 g), rinsed until water runs clear
• •3 c. à soupe (about 8 g) chopped fresh cilantro leaves, plus more for serving
• •2 to 3 tablespoons (10 to 20 g) finely chopped preserved lemon (see notes)
• •2 tasse (475 ml) homemade or store-bought unsalted chicken broth
• •3 c. à soupe (45 ml) extra-virgin olive oil
• •2 c. à soupe (5 g) finely chopped fresh cilantro leaves
• •1 c. à soupe (5 g) finely chopped preserved lemon
• •Kosher salt to taste
• •Freshly ground black pepper to taste

Method

1. 1.Pat chicken thighs dry with paper towels. On a large plate, sprinkle chicken all over with 2 teaspoons kosher salt. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours (optional). In a large stainless steel skillet, heat oil over medium-high heat until shimmering. Add chicken thighs, skin-side down, and cook until skin is golden brown, 5 to 7 minutes, lowering heat if skillet starts to get smoky. Transfer chicken to a large plate and set aside.
2. 2.Reduce heat to medium. Add onions and cook, stirring occasionally, until softened and lightly golden, about 7 minutes. Add garlic, turmeric, paprika, ginger, black pepper, and 1 1/4 teaspoon kosher salt, and cook, stirring and scraping up browned bits, until very fragrant, 1 to 2 minutes. Add rice, cilantro, preserved lemon, and broth, and stir to combine.
3. 3.Nestle chicken into broth, skin-side up, adding any accumulated liquid. Bring to a simmer, then reduce heat to low, and cook, covered, until rice is tender, liquid is mostly absorbed, and chicken is cooked through and tender, registering 175°F (79°C) to 195°F (91°C) with an instant-read thermometer, about 20 minutes. Off heat, let rest, covered, until rice is fully tender and all liquid is absorbed, about 10 minutes.
4. 4.For the Sauce: Meanwhile, in a small bowl, whisk oil, cilantro, and preserved lemon until well combined. Season with salt and pepper to taste. Set aside.
5. 5.To Serve: Drizzle sauce over rice and chicken and top dish with additional cilantro.