Ingredients Jump to Instructions ↓

  1. 8 medium chicken thighs, bone in and skin on

  2. Salt & pepper

  3. 2 Tbsp. olive oil

  4. 2 yellow onions, sliced thin

  5. 2 cloves garlic, sliced thin

  6. 1 tsp. sweet paprika

  7. 1 tsp. ground cumin

  8. 1 tsp. ground ginger

  9. 1 tsp. ground coriander

  10. 1 bay leaf

  11. Pinch of saffron threads

  12. 1/2 teaspoon ras el hanout (a spice blend available at Middle Eastern markets)

  13. 1 cinnamon stick, broken in half

  14. 2 cups chicken stock

  15. 1/2 cup pitted green olives

  16. 1 Tbsp. chopped preserved lemon peel (available at Middle Eastern markets)

  17. 2 Tbsp. finely chopped cilantro

  18. 2 Tbsp. finely chopped parsley

  19. Preparation:

  20. Season chicken with salt and pepper.

  21. Heat oil in large Dutch oven or heavy bottomed pot and add chicken, skin side down. Cook until skin is golden brown.

  22. Remove the chicken and add the onions to the pot.

  23. Cook the onions over low heat until they start to soften.

  24. Add the remaining ingredients, except the chicken stock, and stir well to coat the onions with the spices.

  25. Add the chicken stock to the pot and stir well.

  26. Add the chicken back to the pot.

  27. Bring to a boil and then reduce to a slow, steady simmer and cover.

  28. Cook for about 45 minutes and then add the olives and the lemon peel.

  29. Continue cooking another 20-30 minutes, uncovered, or until the chicken is falling off the bone.

  30. Remove the chicken from the pot and continue cooking the liquid until it reduces to a saucy consistency.

  31. Add the lemon juice, cilantro, and parsley to the sauce.

  32. Serve the chicken with couscous and spoon the sauce on top.


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