Moroccan Chicken Thighs
Description
This one-skillet chicken thigh dish is full of fragrant Moroccan spices like cinnamon, cumin, and paprika.
Ingredients
•
8 bone-in chicken thighs
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kosher salt and ground black pepper to taste
•
1 1/2 cups chicken broth
•
3 tablespoons paprika
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3 tablespoons ground cumin
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3 teaspoons minced fresh ginger root
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3 teaspoons ground turmeric
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2 teaspoons ground cinnamon
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1 lemon, zested and juiced
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olive oil, or to taste
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1 tablespoon canola oil, or to taste
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1/2 white onion, chopped
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1 cup pimento-stuffed green olives
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2 tablespoons chopped fresh parsley
Directions
1
Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
2
Preheat the oven to 375 degrees F (190 degrees C).
3
Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
4
Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
5
Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
6
Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
7
Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.