Moroccan Spiced Chicken

Instructions

1. Step 1

   Place the chicken thighs in a mixing bowl and season evenly with the salt and black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 8.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Heat 2 tbsp (30 ml) olive oil in a deep skillet over medium heat. Brown the chicken in batches, skin-side down first, then transfer it to a clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Deep Skillet, plate, tongs

3. Step 3

   Thinly slice the onions. Add the remaining 1 tbsp (15 ml) olive oil and the onions to the skillet, then cook over medium heat until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 piece Onion

   Cookware: Chef Knife, cutting board, Deep Skillet

4. Step 4

   Mince the garlic. Stir it into the onions with the cumin, coriander, paprika, ginger, turmeric, cinnamon, and cayenne; cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 16.0 gr Garlic, 1.0 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Ginger, 2.0 gr Ground Turmeric, 5.0 gr Paprika

   Cookware: Chef Knife, cutting board, Deep Skillet

5. Step 5

   Pour in the chicken stock and scrape up the browned bits. Finely grate the lemon zest into the skillet, squeeze in its juice, and bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 ml Chicken Stock, 1.0 piece Lemon

   Cookware: Deep Skillet, Fine grater

6. Step 6

   Stir in the green olives, return the browned chicken and its collected juices to the skillet, and cover. Braise over low heat until the chicken is tender.

   Timer: 25 min (fixed)

   Ingredients used: 120.0 gr Green Olive

   Cookware: Deep Skillet, tongs

7. Step 7

   Uncover and simmer over medium heat until the sauce lightly coats a spoon and the thickest part of each thigh reaches at least 74°C.

   Timer: 5 min (fixed)

   Cookware: Deep Skillet, instant-read thermometer

8. Step 8

   Chop the parsley, scatter it over the chicken, and serve with the onion, olive, and lemon sauce.

   Ingredients used: 15.0 gr Parsley

   Cookware: Chef Knife, cutting board, Deep Skillet