Ingredients
8 bone-in chicken thighs
1 ½ cups chicken broth
3 tablespoons paprika
3 tablespoons ground cumin
3 teaspoons minced fresh ginger root
3 teaspoons ground turmeric
2 teaspoons ground cinnamon
1 lemon, zested and juiced
2 tablespoons olive oil
½ white onion, chopped
1 teaspoon garlic, minced
1 cup pimento-stuffed green olives
2 tablespoons chopped fresh parsley
Directions
1. Place the chicken thighs on plate and allow to get to room temperature, about 30 minutes. Add salt and pepper over the thighs to taste.
2. Preheat the oven to 375F.
3. Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
4. Heat olive oil in an oven-safe skillet until it begins to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a clean plate. Saute onion and garlic in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onions and scrape up any browned bits off the bottom of the skillet.
5. Return chicken thighs to the skillet. Spoon the liquid over the thighs.
6. Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
7. Add olives to the skillet. Drizzle lemon juice over the thighs and garnish with parsley.