Moroccan Chicken with Preserved Lemons and Olives

Ingredients

Chicken thighs (bone-in, skin-on)

6 pieces

Salt

to taste

Black pepper

to taste

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Ground turmeric

1/2 teaspoon

Olive oil

2 tablespoons

Garlic cloves, minced

3

Green olives, pitted

1 cup

Preserved lemons, sliced

2

Chicken broth

1/2 cup

Fresh cilantro, chopped

2 tablespoons for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt, black pepper, cumin, coriander, and turmeric. Ensure all sides of the chicken are well coated with the spice mix.
3. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down. Cook until the skin is browned and crispy, about 5 minutes.
4. Flip the chicken thighs and cook for another 5 minutes, until the other side is also browned. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until it becomes fragrant, about 1 minute.
6. Stir in the sliced preserved lemons and pitted green olives. Add the chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits stuck to it. This process, known as deglazing, will incorporate those flavors into the sauce.
7. Return the chicken thighs to the skillet, skin-side up. Make sure they are nestled down into the sauce, but not fully submerged. This will keep the skin crispy while the chicken cooks.
8. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9. Remove the skillet from the oven and let it rest for a few minutes. Sprinkle the dish with freshly chopped cilantro before serving. This adds a bright, fresh contrast to the deep flavors of the dish.