Moroccan-Spiced Chicken Thighs

Ingredients List

• 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

Cooking Instructions

1. Season the chicken thighs with salt and pepper, and let them rest at room temperature for about 30 minutes.

2. Preheat the oven to 375°F (190°C).

3. In a bowl, mix the chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons of lemon zest.

4. Heat the oils in a cast-iron skillet until they begin to smoke. Place the chicken thighs, skin-side down, in the skillet and cook for 4 minutes. Flip the thighs and cook for another 4 minutes, or until the skin is crispy. Transfer the thighs to a plate. Sauté the onion in the skillet until softened, about 3 to 5 minutes. Carefully pour the chicken broth mixture over the onions and scrape up any browned bits from the bottom of the skillet.

5. Return the chicken thighs to the skillet and spoon some of the liquid over them.

6. Transfer the skillet to the preheated oven and bake the chicken thighs for 25 to 30 minutes, or until fully cooked through.

7. Add olives to the skillet, drizzle lemon juice over the chicken thighs, and garnish with fresh parsley.

Cooking Tip

Nutritional Information (per serving)