Afghan Lemon Chicken

Juicy, lemon-y, and packed with flavor, this Afghan Lemon Chicken is one of our favorites!

Ingredients

• 6 chicken thighs or 2-4 lbs of chicken breast cut into 2 inch chunks
• 1 tablespoon Olive oil
• 1 cup French's fried onions
• 1/2 cup yellow or white onions
• 4-6 minced pieces of garlic
• 1 tablespoon ground coriander
• 1 teaspoon ground pepper
• 2 teaspoons salt or smoked salt
• 1 teaspoon paprika or smoked paprika
• 1 teaspoon ground or fresh ginger
• 20 saffron threads
• ¼ teaspoon ground turmeric
• 1 cup chicken stock or water
• 1/4 cup preserved lemon (rind only) or 1/4 cup lemon juice + 1 tablespoon lemon zest
• 1 cup pitted green olives
• 4 tablespoons (60g) butter
• 1 tablespoon chopped flat-leaf parsley
• 2 teaspoons chopped cilantro

Instructions

1. In a large cast iron or non-stick skillet with a lid, add the olive oil, fried onion, onion, garlic, saffron, smoked paprika, coriander, white pepper, ginger, turmeric and salt, and heat over medium and stir constantly for a few minutes until the pan begins to steam.
2. Add the chicken stock or water and bring to a boil. Cover the pot, turn down to medium low heat and simmer. Stir every 6-10 minutes or even more if needed to reduce the sauce.
3. Once the sauce thickens add the preserved lemons or lemon juice and olives. Heat them for a couple of minutes, then add the butter, parsley, and cilantro. Season with salt to taste.
   Serve the chicken thighs with some sauce, lemons, and olives over them. Enjoy!

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