Ingredients
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Chicken
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8 Bone-in or Boneless Chicken Thighs
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.5 Teaspoon Cumin
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.5 Teaspoon Coriander
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.5 Teaspoon Ground Black Pepper
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1 Teaspoon Cinnamon
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1 Teaspoon Tumeric
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2 Teaspoons Paprika
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2 Teaspoons Kosher Salt
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4 Cloves Garlic
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2 Tablespoons Olive Oil
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Other Ingredients
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2 Medium Onion
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1 6 Ounce Can Green Olives
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4 Cups Chicken Broth
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1 Lemon
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Grains
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6 Servings Couscous
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OR
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6 Servings White Long Grain Rice
Directions
- Prepare Ingredients: Preheat oven to 400°. Prepare the rice or couscous according to package directions and set aside to keep warm. Finely chop the garlic then smash it with the flat side of your knife until it forms a paste. Set the garlic aside into a large bowl. Peel and dice the onion. Drain the green olives and chop them into smaller pieces. Thinly slice the lemon.
- Prepare and Cook Chicken: Put the chicken into the bowl with the crushed garlic. Add the cumin, coriander, black pepper, cinnamon, turmeric, paprika, kosher salt and olive oil and mix well. Heat a large, oven-proof pot or Dutch oven over high heat for 2-3 minutes until it is very hot. Add some olive oil to the pan then sear the chicken on both sides until they are a deep brown. Cook them in batches if necessary to avoid crowding the pan. There should only ever be a single layer of chicken with a little bit of space between each piece. Remove the chicken from the pan and set aside to cook the vegetables.
- Braise the Chicken: Add the onion, and green olives to the same pot the chicken cooked in. Add a little more oil if needed and sauté the vegetables for 4-5 minutes until they have softened and the onion has begun to brown. Add in the chicken broth and stir it around, scraping the bottom of the pan to get the bits of chicken and vegetables off the bottom. Place the chicken, skin side up, on top of the vegetables, layering the pieces of chicken if needed. Place the slices of lemon around the pieces of chicken then cover and place in the preheated oven for 30 minutes.
- Serve: Once the chicken has finished cooking in the oven, remove it and let it cool for 10-15 minutes. Serve this dish with couscous or rice as desired by putting a scoop of the couscous/rice onto a plate then topping it with chicken. Scoop some of the olives and onions on top and add a small ladle of the cooking liquid to finish it off! You can also serve this dish with a side salad or something similar to add some vegetables.
Meal Prep Tip:
This meal keeps well in the fridge for up to 5 days. Store the couscous/rice separate from the chicken and vegetables. Heat everything and assemble as described above!
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This was so yummy and easy! I love that it didn’t make a huge mess in my kitchen either. Great inexpensive weeknight meal.