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Categories:
garlics paprika cumin pepper olive oil chicken saffron threads onion green olives crosswise myer tumeric cilantro couscous
Viewed: 44 - Published at: 2 years agoIngredients
- 2-3 minced garlics
- 1 tsp hot paprika and ginger
- A1/2 tsp cumin
- A1/4 tsp pepper
- A1/4 cup olive oil
- 2lbs chicken thighs(6)
- 1 pinch saffron threads
- 1 large onion coarsely grated
- 1 cup green olives
- 4 pieces sliced crosswise myer lemon1/2 cup chicken broth
- A1/4 tsp tumeric
- 2 tbs cilantro or parsley
- couscous or quinoa
Method
- Mix garlic, ginger, paprika, cumin, pepper, and oil in a bowl. Cover, chill overnight.
- Preheat oven to 475. Combine saffron in small bowl/add hot water sit 5 min.
- Set chicken in 10-12a casserole dish. Use small bowl and add onions, lemons, and olives, place on top of chicken.
- Combine broth, saffron incl. water, and tumeric, and place on top of dish. Cover tightly with foil.
- Braise chicken, turn in sauce every 20 min, til tender. Sprinkle with greens.
- Serve with quinoa or couscous
