RESET360 with Camille McLaughlin
Crockpot Meals

Chicken Thighs with Preserved Lemon and Fennel

Bone-in chicken thighs slow-cooked with fennel, onion, preserved lemon, green olives, and warm spices until falling-apart tender.

Why you'll love Chicken Thighs with Preserved Lemon and Fennel

Preserved lemons are a cornerstone of Moroccan cooking: whole lemons cured in salt until the rinds turn soft, silky, and intensely lemony without the sharpness of fresh juice. Chopped and slow-cooked with chicken thighs, fennel, olives, garlic, and a little cumin and turmeric, they give the braise a deep, bright, savory flavor that tastes like it simmered all day in a tagine.

Browning the chicken skin first is worth the ten minutes. It renders some of the fat and gives the skin color, so the finished dish tastes roasted rather than boiled. Fennel and onion go in the bottom of the slow cooker, where they soften into a sweet base, and the chicken sits on top skin side up so it stays above most of the liquid.

Come home to a pot that only needs a scatter of cilantro and a squeeze of lemon.

Quick overview: This Chicken Thighs with Preserved Lemon and Fennel takes 20 min of hands-on time and about 5 hr 20 min in all and makes 4 servings, each 2 thighs with vegetables. You'll need a slow cooker and a skillet.

Jump to recipe

Chicken thighs with preserved lemon, fennel and green olives
Prep 20 minCook 5 hrTotal 5 hr 20 minServes 4Serving 2 thighs with vegetablesYou'll need Slow cooker, Skillet

Ingredients

  • 8 bone-in, skin-on chicken thighs (about 3 lb)
  • 1/2 tsp fine sea salt
  • 1 tbsp olive oil
  • 2 fennel bulbs, cut into wedges
  • 1 medium onion, sliced
  • 5 cloves garlic, smashed
  • 1 preserved lemon, rinsed, pulp removed, rind thinly sliced Label: lemons, salt, and lemon juice
  • 1/2 cup green or Kalamata olives Label: olives, water, salt, and vinegar
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp grated fresh ginger
  • 1/2 cup chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1/3 cup chopped cilantro
  • 1 tbsp fresh lemon juice
  • Make it from scratch: Chicken Bone Broth, Preserved Lemons

Instructions

  1. Brown the chicken: Pat the thighs dry and season with the salt. Heat the olive oil in a large skillet over medium-high heat and brown the thighs skin side down for 6 to 8 minutes, until golden. Brown the other side for 2 minutes.
  2. Build the base: Put the fennel, onion, and garlic in the slow cooker. Scatter the preserved lemon and olives over them and sprinkle with the cumin, turmeric, and ginger.
  3. Add the chicken: Set the chicken on top, skin side up, and pour the broth around the sides.
  4. Cook: Cover and cook on low for 5 to 6 hours or on high for 3 hours, until the chicken is very tender and pulls from the bone.
  5. Finish: Stir the lemon juice into the juices and taste for salt; the preserved lemon and olives bring plenty.
  6. Serve: Serve the chicken and vegetables with the juices spooned over, scattered with cilantro.

Storage and leftovers

Refrigerate for up to 4 days. The flavors deepen overnight.

Reheat gently in a covered pan or in the microwave. It freezes for up to 3 months.

Variations

  • Fresh lemon: Use thin slices of fresh lemon and an extra pinch of salt if you cannot find preserved lemons.
  • With artichokes: Add a can of drained artichoke hearts for the last hour.
  • Saffron: Add a pinch of saffron threads with the broth.
  • Boneless: Use boneless thighs and cook 4 hours on low.

Notes and tips

  • Rinse the preserved lemon: Rinsing removes excess salt; use the rind and discard the pulp.
  • Brown the skin: Browning adds color and flavor the slow cooker cannot.
  • Keep the skin up: Setting the chicken on top keeps the skin from turning soggy.
  • Check the olive label: Olives should list olives, water, salt, and vinegar.

Nutrition and mindful eating

  • Chicken thighs bring protein and enough fat to stay juicy through a long cook.
  • Fennel and onion soften into a sweet, fiber-rich base.
  • Preserved lemon gives bright flavor from the whole fruit, and olives add healthy fat.
  • Cumin, turmeric, and ginger bring warmth and depth.
  • As you eat, notice the bright, salty lemon and the tender chicken, and pay attention to how good it feels to come home to a meal already made.

Frequently asked questions

Have a question about this Chicken Thighs with Preserved Lemon and Fennel? Start here, with the questions people ask most.

Where do I find preserved lemons?

In jars at Middle Eastern markets or specialty stores, or make your own with lemons and salt.

Can I use boneless thighs?

Yes. Cook them 4 hours on low.

Is it salty?

Preserved lemon and olives are salty, so the recipe adds very little salt. Taste before adding more.

Can I skip browning?

You can, but the chicken will taste milder and the skin will be pale.

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Tags: Crockpot Meals, Moroccan-Inspired, Dairy-Free