Ingredients
6 bone in skin on chicken thighs
salt and pepper to taste
1 tablespoon olive oil
1 onion thinly sliced
1 cup chicken broth
1 tablespoon paprika
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/2 cup green olives
1 tablespoon lemon juice
2 tablespoons chopped parsley
lemon wedges for garnish optional
Instructions
Preheat the oven to 375 degrees F.
Heat the olive oil in a large oven safe pan over medium high heat.
Season the chicken on both sides with salt and pepper and add the chicken in one layer to the pan.
Cook for 5-6 minutes per side or until golden brown.
Remove the chicken from the pan. Place on a plate and cover with foil to keep warm.
Add the onion to the pan and cook for 5-6 minutes or until just softened.
Add the chicken broth, paprika, cumin, cinnamon, ginger and turmeric to the pan. Stir to combine.
Add the chicken back to the pan. Spoon the liquid over the chicken and place the pan uncovered into the oven.
Bake for 25-30 minutes or until chicken is done.Stir in the olives and lemon juice. Sprinkle with parsley and serve, garnished with lemon wedges if desired.
