Moroccan Chicken with Roasted Lemons and Green Olives
Meaty chicken thighs are braised and crisped in an aromatic broth infused with roasted citrus and North African spices. Pair with California Sauvignon Blanc or Pinot Noir.
4 bone-in, skin-on chicken thighs, about 2 pounds (1kg)
Salt and freshly ground black pepper
2 tablespoons (30ml) olive oil, divided
1 large lemon, cut into 8 wedges, seeded
2 large yellow onions, thinly sliced
2 garlic cloves, minced
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) ground coriander
1/2 teaspoon (2.5ml) sweet paprika
1/2 teaspoon (2.5ml) ground ginger
1/2 teaspoon (2.5ml) ground turmeric
1 cup (240ml) chicken stock
1 (3-inch/7cm)) cinnamon stick
20 pitted green olives
Heat the oven to 350°F.
Season the chicken with salt and pepper. Heat 1 tablespoon (15ml) oil in a large, deep skillet with lid or Dutch-oven over medium-high heat until shimmering. Brown the chicken, skin-side down, then flip and cook 2 minutes; transfer to a plate.
Add the lemons to the same skillet and brown on all sides, about 5 minutes; transfer to a separate plate.
Pour off the excess liquid from the skillet, add the onions and 1 tablespoon (15ml) oil and cook over medium heat until the onions are soft and golden brown, 12 to 14 minutes, stirring frequently and stirring up any brown bits. Add the garlic and cook until fragrant, about 1 minute, then add the cumin, coriander, paprika, ginger, and turmeric and cook about 1 minute, stirring constantly. Add the stock, cinnamon stick, and 1/2 teaspoon (2.5ml) salt, then nestle the chicken, skin-side up, in the stock, making sure the skin is left exposed.
Cover the skillet, transfer to the oven, and bake 20 minutes. Remove the lid and scatter and tuck the lemons and olives around the chicken, leaving the chicken skin exposed. Continue to cook, uncovered, until the chicken is thoroughly cooked and the skin is golden and crispy, about 20 minutes.
Serve the chicken in shallow serving bowls with couscous.