One-Pan Chicken Rice Preserved Lemon

This one-pan chicken and rice dish transforms humble ingredients into something truly spectacular. The combination of aromatic spices, tangy preserved lemon, and tender chicken creates a meal that feels both comforting and exotic. What started as my attempt to recreate a dish I had at a Moroccan restaurant became our family's go-to dinner when we want something special without the fuss.

I discovered this combination during a particularly busy week when I needed something that would impress my in-laws but wouldn't keep me in the kitchen all evening. The preserved lemon was a game-changer, adding that bright, salty punch that elevates the entire dish. Now it's become our signature meal for hosting.

Ingredients

• Basmati rice: 1½ cups creates the perfect fluffy base that absorbs all the wonderful flavors
• Ground cumin: 1 teaspoon adds earthy warmth and is essential for authentic Mediterranean taste
• Ground coriander: 1 teaspoon provides a subtle citrusy note that complements the preserved lemon beautifully
• Paprika: 1 teaspoon gives gorgeous color and mild sweetness
• Ground cinnamon: ½ teaspoon adds unexpected warmth without being overpowering
• Ground turmeric: ½ teaspoon creates golden color and earthy flavor
• Kosher salt: for proper seasoning throughout
• Boneless skinless chicken breasts: 4 pieces 6 to 8 ounces each provide lean protein that stays tender
• Extra-virgin olive oil: 4 tablespoons choose a good quality oil as it really makes a difference
• Large onion: 1 chopped forms the aromatic base
• Garlic: 3 cloves minced adds depth and fragrance
• Preserved lemon: 1 whole the star ingredient that makes this dish special
• Pitted green olives: ¾ cup add briny Mediterranean flavor
• Chicken broth: 1½ cups use low-sodium to control salt levels
• Fresh parsley: ½ cup chopped for bright finishing touch

Step-by-Step Instructions

Prepare the Rice:

Rinse the basmati rice under cold water 3 to 5 times until the water runs mostly clear. This removes excess starch and prevents the rice from becoming gummy. Set the drained rice aside while you prepare the other components.

Create the Spice Blend:

Combine cumin, coriander, paprika, cinnamon, turmeric, and 1 teaspoon salt in a small bowl. Mix thoroughly to ensure even distribution. Pat the chicken breasts completely dry with paper towels, then sprinkle both sides generously with half of this spice mixture, pressing gently to help it adhere.

Sear the Chicken:

Heat 2 tablespoons olive oil in a large 12-inch pan or cast-iron skillet over medium heat. When the oil shimmers but doesn't smoke, carefully place the seasoned chicken breasts in the pan. Sear without moving them for 3 to 5 minutes until a beautiful golden crust forms. Flip and sear the other side for another 3 to 5 minutes. Remove to a plate and set aside.

Build the Flavor Base:

Add the remaining 2 tablespoons oil to the same pan over medium heat. Add the chopped onion and cook, stirring occasionally, until golden and softened, about 5 minutes. The onions should smell sweet and look translucent. Add the minced garlic and cook for just 1 minute until fragrant but not browned.

Toast Rice and Spices:

Add the rinsed rice and remaining spice mixture to the pan with the onions and garlic. Stir constantly for about 2 minutes, allowing the rice to toast slightly and the spices to become fragrant. This step adds incredible depth to the final dish.

Add Mediterranean Elements:

Remove the flesh from the preserved lemon and discard any seeds, saving the flesh for another use. Finely chop only the rind, which contains all that wonderful flavor. Add the chopped rind to the rice along with the green olives, stirring to distribute evenly throughout.

Simmer to Perfection:

Pour in the chicken broth and 1½ cups water, then increase heat to medium-high. Bring the mixture to a gentle simmer, then nestle the seared chicken breasts back into the pan. Cover tightly and reduce heat to medium. Cook for 30 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.

Finish and Serve:

Remove from heat and let stand covered for 5 minutes. You can serve the chicken breasts whole or shred them and mix back into the rice. Sprinkle generously with fresh chopped parsley just before serving.

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The preserved lemon is truly the secret weapon in this dish. The first time I used one, I was amazed by how that little jar could transform an ordinary chicken and rice dinner into something that tasted like it came from a high-end Mediterranean restaurant. My teenage daughter, who usually picks at dinner, actually asked for seconds.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as everything melds together. When reheating, add a splash of chicken broth or water to prevent the rice from drying out. You can reheat portions in the microwave or gently warm the entire dish in a covered skillet over low heat.

Ingredient Substitutions

If you can't find preserved lemons, substitute with the zest of 2 large lemons mixed with 1 teaspoon salt. Let this mixture sit for 10 minutes before adding to the rice. For the chicken, boneless thighs work wonderfully and stay even more tender. Kalamata olives can replace green olives for a more robust flavor, and vegetable broth works if you want to make this vegetarian by omitting the chicken.

Serving Suggestions

This dish is complete on its own but pairs beautifully with a simple cucumber yogurt sauce or a crisp white wine like Sauvignon Blanc. For entertaining, I like to serve it family-style directly from the pan with warm pita bread and a light salad of mixed greens with lemon vinaigrette. The presentation is rustic yet elegant.

Cultural Context

One-pan rice dishes are found throughout the Mediterranean and Middle East, from Spanish paella to Lebanese makloubeh. This version draws inspiration from Moroccan and North African flavors, where preserved lemons are a pantry staple. The technique of browning the protein first, then building layers of flavor, is fundamental to creating restaurant-quality results at home.

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Frequently Asked Questions About Recipes

→ Can I substitute regular lemon for preserved lemon?

While preserved lemon provides a unique tangy-salty flavor, you can substitute with zest of 2 regular lemons plus 1 teaspoon salt mixed together. Add this mixture in the same way as the chopped preserved lemon rind.

→ What type of rice works best for this dish?

Basmati rice is ideal because of its long grains and aromatic quality. However, jasmine rice or long-grain white rice can work as substitutes. Avoid short-grain rice as it may become too sticky.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully and may actually stay more tender. Use 6-8 thighs and adjust cooking time as needed, ensuring internal temperature reaches 165°F.

→ How do I know when the rice is properly cooked?

The rice should be tender and have absorbed most of the liquid after about 30 minutes. If it's still firm, add 1/4 cup water and continue cooking for 10 more minutes covered.

→ Can this dish be made ahead of time?

Yes, this dish reheats well. Store covered in the refrigerator for up to 3 days. Add a splash of chicken broth when reheating to restore moisture and prevent the rice from drying out.

→ What can I substitute for green olives?

Kalamata olives or mixed Mediterranean olives work well. You could also use sun-dried tomatoes or roasted red peppers for a different Mediterranean flavor profile.