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garlic fresh ginger hot paprika ground cumin pepper olive oil chicken saffron threads onion green olives chicken broth turmeric cilantro couscous
Viewed: 38 - Published at: a year agoIngredients
- 2 minced garlic cloves
- 1 teaspoon minced fresh ginger
- 1 teaspoon hot paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 2 pounds bone-in chicken thighs (4 or 5)
- 1 pinch saffron threads
- 1 large onion, coarsely shredded on a box grater
- 1 cup pitted green olives, such as Lucques* or picholine
- 1/2 cup reduced-sodium chicken broth
- 1/4 teaspoon turmeric
- 2 tablespoons chopped cilantro
- Hot couscous
Method
- Mix garlic, ginger, paprika, cumin, pepper, and oil in a bowl. Ease fingers under chicken skin to loosen. Add chicken to bowl; rub garlic mixture under skin and all over outside. Chill, covered, overnight.
- Preheat oven to 500°. In a small bowl, combine saffron with 2 tbsp. hot water and let sit 5 minutes. Set chicken, skin side up, in a deep 10-in. or regular 12-in. ovenproof frying pan. In same bowl used for chicken, combine onion, olives, and preserved lemon; put on top of chicken. Combine broth, saffron water, and turmeric in bowl and pour over chicken. Cover tightly with foil.
- Braise chicken in oven, turning in sauce every 20 minutes, until tender when pierced, 60 to 70 minutes. Skim fat from sauce. Sprinkle chicken with cilantro and serve with couscous.
- *Find Lucques olives at well-stocked grocery stores. To pit, set on a work surface, set flat side of a wide knife on top, then smack with your hand and pick out the pits. Find preserved lemons at well-stocked grocery stores or robertlambert.com.
