Moroccan Chicken
Ingredients
The chicken
-
6
pieces
bone-in, skin-on chicken thighs
The spice rub
-
1
teaspoon
salt
-
1
teaspoon
paprika
-
1
teaspoon
cumin
-
½
teaspoon
black pepper
-
½
teaspoon
red pepper flakes (optional)
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground cloves
-
½
teaspoon
ground coriander
The base
-
2
tablespoons
olive oil
-
1
small
onion, diced
-
5
cloves
garlic, minced
-
1
cup
pitted green olives
-
1
large
lemon, sliced
-
3
tablespoons
tomato paste
-
1
cup
chicken broth
Instructions
- Mix the spices in a small bowl and set aside.
- Pat the chicken dry, dredge in the spice mix, and marinate for at least 10 minutes.
- Heat olive oil in a skillet and sear the chicken until browned on all sides, then remove it from the pan.
- In the same pan, cook the onion until translucent, then add garlic, lemon, and olives.
- Whisk together the chicken broth and tomato paste, return the chicken to the pan, pour the mixture over, and simmer until the chicken is tender.
Nutrition Facts (estimated)
Servings
6
Calories
384
Total fat
24g
Total carbohydrates
6g
Total protein
25g
Sodium
712mg
Cholesterol
0mg
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