Saucepan@saucepan · Shared this recipeFollowMoroccan · dinnerMoroccan Chicken with Lemon and OlivesChicken thighs are browned and simmered with onions, garlic, lemon, and olives in a boldly spiced North African sauce.total1 hrprep20 mincook40 minservings6Original recipe on healthyrecipesblogs.comKeep this recipeAdd a copy of Moroccan Chicken with Lemon and Olives to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 tsp paprika1 tsp ground cumin0.25 tsp ground cinnamon0.25 tsp cayenne pepper2 lb chicken thighs, bone-in, skin-on; 6 thighs2 tsp Diamond Crystal kosher salt0.5 tsp black pepper2 tbsp olive oil1 yellow onion, sliced1 tbsp garlic, minced1 tsp fresh ginger root, minced1 cup chicken broth1 lemon, thinly sliced0.5 cup green olives, pitted2 tbsp cilantro, choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine the spices (paprika, cumin, cinnamon, and cayenne) in a small bowl. Set aside.2Step 2: Season both sides of the chicken pieces with salt and pepper. Heat the oil in a large, heavy-bottomed deep skillet or Dutch oven over medium-high heat until shimmering.3Step 3: Add the chicken pieces, skin side down, in a single layer (work in batches if necessary). Cook them until golden brown, about 5 minutes. Flip the chicken pieces over and brown the other side for about 3 more minutes. If the pan becomes too hot, reduce the heat to medium. Transfer the chicken to a plate and set it aside.4Step 4: Reduce the heat to medium. Add the onion slices and cook, stirring occasionally, until golden brown, for about 5 minutes. If the pan becomes too dry, add 1-2 tablespoons of water.5Step 5: Add the minced garlic, ginger, and previously mixed spice mix. Cook, stirring, until fragrant, about 30 seconds.6Step 6: Stir in the broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.7Step 7: Add the chicken back in, skin side up. Nestle the lemon slices and olives around the chicken pieces. Bring the mixture back to a steady simmer.8Step 8: Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, for 20-30 minutes.9Step 9: Garnish with cilantro and serve.getsaucepan.com/r/fa9414d2-cad9-4817-98f3-273dc309819f · Original: https://healthyrecipesblogs.com/moroccan-chicken/
