Description
Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.
Ingredients
- ¼ cup olive oil, or to taste
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- salt and ground black pepper to taste
- 4 large chicken thighs
- 2 tablespoons olive oil, or as needed
- 1 white onion, chopped
- 2 cups water, or as needed
- 16 saffron threads
- ½ preserved lemon, pulp discarded and thinly sliced
- ¼ cup olives, or to taste (Optional)
- 2 artichoke bottoms, chopped (Optional)
- ¼ cup coarsely chopped parsley (Optional)
Instructions
- Whisk 1/4 cup olive oil
- garlic
- turmeric
- cumin seeds
- salt
- and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken
- coat with the paste and seal bag or container. Marinate in the refrigerator
- 4 hours to overnight.
- Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent
- 5 to 7 minutes. Remove chicken from marinade
- discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned
- about 4 minutes. Flip chicken thighs and cook until browned on second side
- about 3 minutes more.
- Lower heat to medium and add water to cover chicken halfway
- cover stockpot
- and cook for 20 minutes. Uncover stockpot
- sprinkle saffron threads onto chicken
- and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear
- about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
- Continue simmering liquid in stockpot until thickened to sauce consistency
- 5 to 7 minutes. Spoon sauce over chicken; top with olives
- artichokes
- and parsley.
Prep Time: 15 mins
Cook Time: 42 mins
Total Time: 4 hrs 57 mins
Servings: 4