Back to 6 servings 2 pounds bone-in, skin-on chicken thighs, about 6 to 8 pieces 6 cloves garlic, minced 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon ground ginger 0.5 teaspoon turmeric 0.5 teaspoon black pepper, freshly ground 1 teaspoon kosher salt, plus more to taste 0.25 teaspoon saffron threads, crushed and bloomed in 2 tablespoons warm water for 10 minutes 3 tablespoons olive oil, extra virgin, divided 3 yellow onions, thinly sliced 0.25 teaspoon ground cinnamon 1 cup chicken stock 0.5 lemon, juice of half 1 preserved lemon, thinly sliced, rind only 1 cup green olives, pitted and lightly smashed 1 tablespoon flat-leaf parsley, chopped 1 tablespoon cilantro, chopped
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1 Step 1: Combine the garlic, paprika, cumin, ginger, turmeric, black pepper and salt. Rub the mixture over the chicken, then cover and refrigerate for at least 2 hours, ideally 3 to 4 hours.2 Step 2: Heat 2 tablespoons of the olive oil in a heavy Dutch oven or deep skillet with a lid over medium-high heat. Brown the chicken on all sides, about 3 to 4 minutes per side, then transfer to a plate.3 Step 3: Reduce the heat to medium-low, add the remaining tablespoon of oil and the sliced onions with a pinch of salt. Cook for 10 to 15 minutes, stirring, until soft and beginning to turn golden.4 Step 4: Stir in the cinnamon and the bloomed saffron with its soaking water. Pour in the stock and lemon juice, then nestle the chicken back in with the olives and preserved lemon.5 Step 5: Bring to a gentle simmer, cover, and cook over low heat for about 40 minutes, until the chicken is very tender and cooked through, with an internal temperature of 165°F (74°C), and the juices run clear with no pink near the bone.6 Step 6: Scatter the chopped parsley and cilantro over the top, taste, adjust the salt, and serve with couscous or bread.getsaucepan.com/r/6e1b3a7c-0eee-56f9-9cd0-cb97893565e7
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