Sobrecoxas de frango à marroquina

Ingredientes

• Bone-in chicken thighs: 8
• Salt: To taste
• Black pepper: To taste
• Chicken broth: 12 oz
• Paprika : 3 tbsp
• Ground cumin: 3 tbsp
• Ground turmeric: 3 tsp
• Ground cinnamon: 2 tsp
• Lemon: 1. zested and juiced
• Olive oil: 1 tbsp
• Onion: 1. chopped
• Green olives: 8 oz
• Fresh parsley: 2 tbsp

Modo de preparo

1. 1

   Season the bone-in chicken thighs in a mixing bowl with salt and black pepper and preheat the oven to 375°F.

2. 2

   Add the chicken broth,paprika,ground cumin,minced ginger root,ground turmeric,ground cinnamon,and 2 tsp lemon zest to a small mixing bowl. Stir well to combine.

3. 3

   Heat the olive oil in a skillet over medium heat. Add the chicken thighs,skin-side,and cook for 5 minutes. Flip and cook for a further 5 minutes on the other side. Transfer to a plate.

4. 4

   Add the chopped onion to the skillet and cook for 5 minutes until softened and translucent. Pour the chicken broth mix over the onion and return the chicken thighs to the pan. Spoon the liquid over the thighs.

5. 5

   Transfer the skillet to the oven and bake for 25 minutes,checking that the thighs are no longer pink in the middle.

6. 6

   Remove from the oven and add the green olives. Drizzle the lemon juice over the dish and garnish with the fresh parsley. Serve warm.