A first entrée from Sunday Suppers’ Karen Mordechai that is sure to impress.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
- Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
- Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
- Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
- Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.
- Instead of using fresh onion, you can substitute 1 tablespoon of onion powder and add it to the chicken broth mixture in Step 3.
Nutrition Facts
| Calories | 539 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 6 g |
| Protein | 39 g |
| Saturated Fat | 8 g |
| Sodium | 1815 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted better than expected. Even my family members who don’t like olives thought this was delicious.
Lots of steps but so worth it. Forgot to add the garlic as was suggested by others. Will next time! Delicious!!
Very good, nice flavor profile. We used skinless because it’s what we had, will use with skin next time. Used cilantro in place of parsley, loved it! Served over rice.
Very easy and flavorful. Next time, I will add garlic and maybe a pinch of cayenne for a bit of kick.
wonderful served overe a bed ofJasmine rice
This is really unfortunate because I usually like these flavors. I really can’t see that these other people who rated it used the same recipe I did. I used it for 8 thighs, and it called for 1 1/2 c broth and tablespoon after tablespoon of some of these strong spices. I kept looking at the recipe thinking I was reading tsp as tablespoon. I ended up throwing out the leftover chicken! I never do that (may end up using a lot of ketchup or BBQ sauce when eating leftovers, but the flavors here were sooooo strong, I couldn’t think how to make it palatable.
Just ok. I followed it to a T but it came out pretty tasteless.
It was great! My husband loved it especially. We both really liked the addition of the olives. It gave the chicken an extra boost of flavor. The next time I make it, I will add a little but of cayenne for some heat. Other than that, this is a great recipe.
Great recipe. Family loved it. Served it with rice and butternut squash
Loved it Made it twice and shared it!
Loved it. Not difficult to make and visually pleasing as well. Had it with backed potatoes. I think the sauce would go very well on rice.
I have made this twice. The first time as a stand-alone dish. It was great. Tonight I decided to put a phyllo dough in a baking dish, filled it with the chicken recipe after it was prepared and put more phyllo over the top. I baked it until the top was golden brown. It was fantastic.
My husband loved smelling it cooking. I switched to a glass dish when I put it in the oven. The last time I used a frying pan in the oven, after I pulled it out, I accidentally touched the handle and burned my hand so no more frying pans in the oven for me. Very tasty.
I live in Japan and since most homes have tiny fish ovens, I made this dish in a pot on the stove top. I mixed the seasonings and chicken stalk for 6 servings for 4 servings of chicken to allow for evaporation. I also added 5 or so minutes more to the overall cooking time. After adding chicken to sautéed onion (I also use about two cloves crushed garlic) and seasoned chicken stock I brought the pot to a low boil and then reduced heat to medium-low and allowed to simmer 35 minutes, adding olives in the last 10 minutes. The results were outstanding! Dare I say better than oven made
Very tasty alternative to mainstream chicken. We made rice to pour the sauce over… yum! I added more cumin and ginger, as we love that flavor profile. I might add garlic next time, even if its not Moroccan. My family loved this!
It was really good, but could have used a spicier kick. Maybe substitute hot paprika or add cayenne pepper next time That might make it 5 stars.
Everyone loved this. I made it with skinless boneless thighs and added the garlic with the onions. Great recipe!
Super easy, with very complex flavor. I will make again.
I really wondered about the combination of so many spices, but was ready for something different. I also had chicken thighs in the freezer, though I had deboned them since hubs dislikes eating off the bone. My rock pot is a Cuisenart that sautees as well as slow cooks. I used it to brown the thighs, then let it cook on low for a few hours. Before serving I turned back to sauté & removed the lid to thicken the sauce. I served over rice and with a large salad. I did not use the juice of a whole lemon, as that seems way to much. I drizzled about 1 1/2 T and it was just right for us. Wonderful recipe. Very tender. Will make again. Hubs doesn’t like dark meat & Im not sure he realized this was not a chicken breast.
We LOVED this dish! It is so flavorful!
This recipe was delicious. The only thing I did differently was to use skinless thighs.