Ingredients
2 tbsp. olive oil
8 chicken thighs on the bone
Salt and pepper to taste
2 onions
3 clove Garlic, Chopped
2 tsp. ground ginger
1/2 tsp. crushed red pepper flakes
2 tsp. ground cumin
2 tsp. paprika
pinch cinnamon
1/4 c. chopped parsley
1/4 c. chopped fresh coriander
2 tbsp. lemon juice
c. chicken stock or water
1/2 c. cracked green olives
1 tsp. grated lemon rind
Preparation
Step 1Heat oil in large skillet on medium high heat. Add chicken pieces and fry skin side down for 3 minutes, turn over and fry second side 2 minutes or until golden. Remove. Season with salt and pepper. Drain any excess oil leaving 2 tablespoons.Step 2Stir in onions and sauté about 3 minutes or until softened. Stir in garlic and cook 1 minute longer. Add ginger, red pepper flakes, cumin, paprika, cinnamon, parsley and coriander. Mix together, then add lemon juice and stock. Bring to boil, reduce heat to medium low, and return chicken to pan, cover and simmer 20 minutes or until chicken is cooked through. Add olives and lemon rind for final 5 minutes of cooking.
