clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken with Leeks and Preserved Lemon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jaime Hartman
  • Total Time: 25 mins
  • Yield: 2-4 servings 1x


This is an easy one pot meal that allows the unique flavor of preserved lemon to really shine.


  • 1 tablespoon coconut oil
  • 68 boneless chicken thighs or 4 boneless chicken breasts
  • 1 large leek, cleaned
  • 1 preserved lemon
  • 1/2 cupbone broth
  • parsley to garnish


  1. In a large skillet over medium-high heat, melt and heat coconut oil until shimmering. Add chicken pieces (if using thighs, be sure to place smooth side down first) and cook for 3 minutes, then reduce heat to medium and let chicken continue to cook undisturbed for 6 more minutes, then flip and cook the other side for 4 minutes.
  2. While chicken is cooking, clean and slice the leek into about 1 inch rounds and prepare the the preserved lemon by separating the pulp from the peel with your fingers, then mash the pulp and thinly slice the peel.
  3. When chicken is cooked through, remove and set aside, leaving any fat or juices that came off the chicken in the pan.
  4. Add leeks to that pan, toss to make sure they are well coated in the fat, and cover. Allow the leeks to steam cook over medium heat until they are vibrant green and softened. This will take about 5 minutes.
  5. Add broth and lemon pulp. Stir and increase heat to medium high and bring to a boil, then reduce to simmer.
  6. Return chicken pieces to pan and sprinkle lemon peel slices over the top. Cover for just a few moments so the chicken can heat through.
  7. Garnish with parsley if desired and serve.
  • Cook Time: 25 mins
  • Category: Entree