Ingredients
8chicken thighs,bone-in
kosher salt and ground black pepper,to taste
1½cupschicken broth
3tbsppaprika
3tbspground cumin
3tspfresh ginger root,minced
3tspground turmeric
2tspground cinnamon
1lemon,zested and juiced
olive oil,or to taste
1tbspcanola oil,or to taste
½white onion,chopped
1cuppimento-stuffed green olives
2tbspfresh parsley,chopped
Preparation
Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
Preheat the oven to 375 degrees F.
Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons of lemon zest in a bowl.
Heat oils in a cast-iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more.
Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.
