Moroccan Chicken Thighs

Name: Moroccan Chicken Thighs
Ingredients: 8 bone-in chicken thighs; kosher salt and ground black pepper to taste; 1 1/2 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; 1/2 white onion, chopped; 1 cup pimento-stuffed green olives; 2 tablespoons chopped fresh parsley

14 ingredients

7 steps

Ingredients

8 bone-in chicken thighs
kosher salt and ground black pepper to taste
1 1/2 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
1/2 white onion, chopped
1 cup pimento-stuffed green olives
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.