Back to 6 servings Kosher salt Black pepper 3 tbsp olive oil 1 yellow onion, diced 6 garlic cloves, sliced 2 tbsp tomato paste 2 tbsp paprika 1 tsp turmeric 1 tsp dried chili flakes 28 oz canned peeled tomatoes, large can, chopped 1 cup pitted olives, but not canned!, any kind you like 1 preserved lemon, ¼ cup, see note above, chopped or 1 fresh lemon, peel on, thinly sliced 1 cup chopped cilantro leaves
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1 Step 1: Preheat oven to 350 F degrees. Have a wide oven proof pan ready.2 Step 2: Generously salt and pepper chicken thighs on both sides. Put wide pan on medium-high heat. When pan is hot add 2 tablespoons oil and fry chicken skin side down until golden, about 5 minutes. Flip chicken and fry for another 3 minutes, then transfer to a tray. You may need to fry the chicken in 2 batches, depending on your pan, in order to not crowd the pan too much.3 Step 3: Add 1 more spoon of oil to the pan and sauté onion and garlic just until golden, about 5 minutes.4 Step 4: Add tomato paste, mix and cook for 1 minute. Add paprika, turmeric and chili flakes (start with 1 teaspoon), mix and immediately add canned tomato and mix. Add olives and preserved or sliced lemon and 2 teaspoons salt, mix and bring to boil.5 Step 5: Put chicken in the sauce, skin side on top, pushing it inside, and spoon some of the sauce on top.6 Step 6: Cover pan with lid and transfer to the oven. Roast for 30 minutes, then remove the lid and continue to roast for another full hour, until skin is nicely golden-brown and crispy. Let stand for 5 minutes. Sprinkle chopped cilantro on top and serve.7 Step 7: Chicken can keep in the fridge up to 4 days.getsaucepan.com/r/ca51bf2a-7994-4718-a865-350dcdffa297 · Original: https://veredguttman.com/moroccan-chicken-in-olives-tomato-and-lemon/
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