Moroccan Chicken Thighs

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Description

Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.

Ingredients

  • 8 bone-in chicken thighs
  • kosher salt and ground black pepper to taste
  • 1 ½ cups chicken broth
  • 3 tablespoons paprika
  • 3 tablespoons ground cumin
  • 3 teaspoons minced fresh ginger root
  • 3 teaspoons ground turmeric
  • 2 teaspoons ground cinnamon
  • 1 lemon, zested and juiced
  • olive oil, or to taste
  • 1 tablespoon canola oil, or to taste
  • ½ white onion, chopped
  • 1 cup pimento-stuffed green olives
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Season chicken thighs with salt and pepper. Let come to room temperature
  2. about 30 minutes.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Combine chicken broth
  5. paprika
  6. cumin
  7. ginger
  8. turmeric
  9. cinnamon
  10. and 2 teaspoons lemon zest in a bowl.
  11. Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs
  12. skin-side down
  13. and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy
  14. about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened
  15. 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
  16. Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
  17. Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center
  18. 25 to 30 minutes.
  19. Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 1 hr 20 mins

Servings: 4

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