MOROCCAN CHICKEN

This Moroccan chicken is tender chicken thighs cooked in an aromatic sauce with olives and lemon. An easy dinner that's full of unique flavors!

To make Moroccan chicken, you'll need chicken thighs, onion, green olives, lemon and spices. The chicken thighs are seared to golden brown perfection, then combined with sauteed onions and spices and roasted until done. Be sure to use an oven safe pan so that you can transfer it from the stove to the oven without any issues.

The spices that give this dish its Moroccan flavor are ginger, cumin, cinnamon, turmeric and paprika. The cinnamon may seem like an odd addition to a savory chicken dish, but it really works so well with the chicken! The olives and lemon juice are added at the very end, along with a sprinkling of parsley. Then you're ready to eat!

INGREDIENTS:

• 6 bone in skin on chicken thighs
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• salt and pepper to taste
• 1 cup chicken broth
• 1 tablespoon paprika
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 2 teaspoons ground cumin
• ¼ teaspoon ground turmeric
• 2 tablespoons chopped parsley
• ½ cup green olives
• 1 tablespoon lemon juice
• lemon wedges for garnish (optional)

INSTRUCTIONS:

1. Preheat the oven to 375 degrees F.
2. Heat the olive oil in a large oven safe pan over medium high heat.
3. Season the chicken on both sides with salt and pepper and add the chicken in one layer to the pan.
4. Cook for 5-6 minutes per side or until golden brown.
5. Remove the chicken from the pan. Place on a plate and cover with foil to keep warm.
6. Add the onion to the pan and cook for 5-6 minutes or until just softened.
7. Add the chicken broth, paprika, cumin, cinnamon, ginger and turmeric to the pan. Stir to combine.
8. Add the chicken back to the pan. Spoon the liquid over the chicken and place the pan uncovered into the oven.
9. Bake for 25-30 minutes or until chicken is done.
10. Stir in the olives and lemon juice. Sprinkle with parsley and serve, garnished with lemon wedges if desired.

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