Total Time: 1 hour
- 4 bone-in skin-on chicken thighs
- 2 TBSP olive oil
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp ground ginger
- 2 tsp paprika
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 2 cups chicken broth
- 1/2 medium lemon, cut into 8 thin wedges
- 1/3 cup pitted green olives
- salt & pepper
- Pat chicken thighs dry with paper towels and generously season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat (oil will shimmer when hot).
- Place the chicken thighs skin-side down in the hot pan and let cook without moving them for about 7 minutes or until skin is brown and crispy. Flip chicken over and cook 3 more minutes. Remove chicken from the pan and place on plate, cover the chicken loosely with aluminum foil. Discard all oil from the pan.
- Reduce heat to medium and add the onion to the pan. Cook the onions, stirring occasionally, until golden brown, about 3 minutes.
- Stir in the garlic and ginger cook for 15 seconds then stir in the paprika, turmeric, cumin, and cinnamon.
- Slowly stir in the chicken broth and scrape the bottom of the pan with a wooden spoon or spatula to release anything stuck on the pan, bring to a boil.
- Place the chicken back in the pan skin-side up and add the lemon wedges along side the chicken. Cover the pan and reduce heat to medium-low, cook for about 25 minutes or until chicken is cooked through.
- Remove the chicken from the pan onto a platter skin-side up. Add the olives to the pan and stir in with the sauce. Increase the heat to medium-high, bring to a boil and reduce sauce to desired thickness. Season sauce with salt and pepper if necessary.
- Pour the sauce over the chicken and serve.