Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve on a mound of couscous or rice.
12 chicken thighs, bone in, skin and excess fat removed
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons olive oil
1 onion, thinly sliced
3 garlic cloves, finely chopped
1 tablespoon fresh gingerroot, finely chopped
2 teaspoons fresh chile pepper, red or green, finely chopped
4 cups chicken stock, defatted
2 all-purpose potatoes, peeled and diced
1/2 cup green olives, pitted and coarsely chopped
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme, chopped
1 teaspoon ground cumin
1 tablespoon cinnamon
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 cup fresh cilantro, chopped
1. Preheat oven to 375 degrees F. Pat chicken dry and season with salt and pepper.
2. In a large ovenproof skillet or Dutch oven, heat half the oil over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.
3. Reduce heat to medium and add the remaining oil to the pan. Add onions and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add chicken stock, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.
4. Cover the pan, transfer it to the oven, and bake for 45 minutes, or until the chicken thighs are tender. Stir in cilantro. Season with salt and pepper and serve.
(based on individual servings)
Total Fat: 12 g
Cholesterol: 191 mg
Sodium: 496 mg
Carbohydrates: 17 g
Protein: 49 g
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.