Moroccan Chicken Thighs with Green Olives
Savor Moroccan Chicken Thighs with Green Olives—a recipe that brings the rich flavors of Marrakesh into your kitchen.
Ingredients
- 8 chicken thighs with bones
- salt and black pepper to your taste
- 1 1/2 cups of chicken stock
- 3 tablespoons of ground paprika
- 3 tablespoons of cumin powder
- 3 teaspoons freshly minced ginger
- 3 teaspoons turmeric powder
- 2 teaspoons cinnamon powder
- juice and zest of 1 lemon
- olive oil as needed
- 1 tablespoon of canola oil
- 1/2 white onion diced
- 1 cup green olives stuffed with pimento
- 2 tablespoons fresh parsley chopped
Instructions
- Sprinkle the chicken thighs with salt and pepper, then let them sit at room temperature for about 30 minutes.
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the chicken stock, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons of lemon zest.
- Heat the olive oil and canola oil in a cast iron skillet until they start to smoke slightly. Place the chicken thighs in the skillet, skin side down, and cook for about 4 minutes. Flip them over and cook for another 4 minutes, until the skin is crispy. Transfer the thighs to a plate.
- In the same skillet, sauté the chopped onion until it's softened, about 3 to 5 minutes. Pour the chicken stock mixture over the onions, making sure to scrape up any browned bits from the bottom of the skillet.
- Return the chicken thighs to the skillet, spooning some of the liquid over them.
- Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through and no longer pink in the center.
- Once done, add the olives to the skillet, drizzle the lemon juice over the chicken, and garnish with fresh parsley.