This stewed chicken dish is typically cooked in a clay or ceramic tagine pot, but it can also be made in a deep skillet. Our favorite side for this one is Jeweled Couscous. It’s the perfect way to soak up the citrusy olive and onion pan sauce.
Serves 4 to 6
Active time 30 minutes
Total time 1 hour (plus marinating time)
Ingredients
- 2 lb. MOINK chicken thighs (about 4 to 6)
- 1 Tbsp. curry powder
- ½ tsp. paprika
- ½ tsp. ground coriander
- ½ tsp. ground cinnamon
- 1 lemon
- 1 cup chicken broth/stock
- 1 tsp. salt
- 2 Tbsp. olive oil, divided
- 1 large onion, halved and sliced
- 2 cloves garlic, minced
- 1 cup pitted green olives, halved
Cooking instructions
- Place the chicken in a shallow dish. Stir together the curry powder, paprika, coriander, and cinnamon. Rub all over the chicken and underneath the skin. Cover and refrigerate at least 1 hour or up to overnight.
- Using a vegetable peeler, peel the lemon. Be careful not to remove the white pith. Squeeze the lemon to equal 2 tablespoons juice. (Reserve any remaining lemon or juice for another use). Set the peel aside, and combine the 2 tablespoons lemon juice with the chicken broth.
- Remove the chicken from the refrigerator and sprinkle with 1 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the chicken 3 to 4 minutes on each side. Remove the chicken from the skillet to a plate.
- Add the remaining 1 tablespoon oil to the skillet. Cook the onion and garlic 4 to 5 minutes or until tender. Add the olives, lemon peel, and browned chicken to the skillet. Pour the broth-lemon juice mixture over the top, and bring to a boil. Cover, reduce the heat to low, and simmer 25 to 30 minutes, or until the chicken is done.
Ready to join the Moink Moovement and help us fight for the family farm?
