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.
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