Ingredients
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8 bone-in chicken thighs
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kosher salt and ground black pepper to taste
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1 ½ cups chicken broth
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3 tablespoons paprika
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3 tablespoons ground cumin
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3 teaspoons minced fresh ginger root
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3 teaspoons ground turmeric
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2 teaspoons ground cinnamon
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1 lemon, zested and juiced
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olive oil, or to taste
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1 tablespoon canola oil, or to taste
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½ white onion, chopped
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1 cup pimento-stuffed green olives
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2 tablespoons chopped fresh parsley
Directions
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Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
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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.
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Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
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Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
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Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.
Recipe Tip
Instead of using fresh onion, you can substitute 1 tablespoon of onion powder and add it to the chicken broth mixture in Step 3.
Nutrition Facts (per serving)
539 | Calories |
38g | Fat |
14g | Carbs |
39g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 539 | |
% Daily Value * | |
Total Fat 38g | 48% |
Saturated Fat 8g | 41% |
Cholesterol 131mg | 44% |
Sodium 1815mg | 79% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 6g | 21% |
Total Sugars 3g | |
Protein 39g | 78% |
Vitamin C 37mg | 41% |
Calcium 139mg | 11% |
Iron 8mg | 47% |
Potassium 644mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.