1 tsp | Ground cumin |
1 tsp | Paprika |
½ tsp | Cinnamon |
½ tsp | Ground ginger |
½ tsp | Ground coriander |
¼ tsp | Ground tumeric |
½ tsp | Salt |
¼ tsp | Ground pepper |
6 | Bone in, skin on chicken thighs (*See note below if you want to use boneless thighs) |
2 Tbsp | Olive oil |
1 | Medium white or yellow onion, sliced (not chopped |
2 | Carrots, peeled and sliced thin |
2 tsp | Minced garlic (2 cloves) |
2 Tbsp | Flour |
2 cups | Chicken broth |
½ cup | Green olives (no pits) |
1 | Juice from one lemon, or 3-4 Tbsp of lemon juice |
¼ cup | Chopped cilantro leaves |
to taste | Salt and fresh ground pepper |
for serving | Cooked couscous or brown rice |
- | Dutch oven with cover, or large ovenproof pan with cover. |
1. Preheat oven to 375F |
2. Combine all spice ingredients, mix and set aside |
3. Heat olive oil in a pan (Either the pan you will cover and put in the oven later, or a separate pan if using dutch oven). |
4. Season the chicken on both sides with salt and pepper |
5. Put chicken pieces (skin side down) in the oil, sautee for 4-5 minutes per side until it starts to brown. No need to cook through here. |
6. Remove chicken from pan and either set aside or put in dutch oven. |
7. Add and onions, and carrots to pan. Cook for 4 minutes. |
8. Add garlic and cook for an additional minute. |
9. If using skinless chicken, add 2 Tbsp butter to the pan to replace the fat that would have rendered from the chicken, stir until melted. © FirstPageRecipes.com |
10. Add flour and spice mix, stir thoroughly. |
11. Slowly add chicken broth to make a sauce. |
12. Season to taste with salt and pepper. |
13. Either return the chicken to the pan, or add the contents of the pan to the dutch oven with the chicken. |
14. Stir to coat chicken with sauce. |
15. Cover the pan or dutch oven, bake in oven for 35-45 minutes |
16. Meanwhile, cook rice or couscous |
17. Remove from oven and stir in olives, lemon juice, and cilantro. |
18. Serve with rice or couscous and enjoy! |
1. You can use boneless/skinless chicken thighs in this dish by adding butter at step 9 above to replace the fat missing from the chicken skin. You need the extra fat at this step to make the roux in the next step. |
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