Roasted Chicken Thighs with Preserved Lemon and Olives

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp cinnamon
• 1 tsp salt
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 preserved lemon, pulp removed and rind thinly sliced
• 150 g green olives, pitted
• 200 ml chicken stock
• 1 tbsp honey
• 2 tbsp fresh coriander leaves

Instructions

1. 1

   Preheat oven to 200 °C (400 °F). Pat chicken thighs dry and rub all over with cumin, coriander, turmeric, cinnamon, and salt.

2. 2

   Heat olive oil in a large oven-proof skillet or casserole over medium-high heat. Sear chicken skin-side down for 5–6 minutes until the skin is deep golden brown. Flip and sear for 2 more minutes. Remove and set aside.

3. 3

   In the same pan, reduce heat to medium and sauté the onion for 5 minutes. Add garlic and cook for 1 minute.

4. 4

   Add the preserved lemon strips, olives, chicken stock, and honey. Stir to combine and scrape up any browned bits.

5. 5

   Nestle the chicken thighs back into the pan skin-side up. Transfer to the oven.

6. 6

   Roast for 25–30 minutes until the skin is crispy and the chicken is cooked through (internal temp 74 °C).

7. 7

   Scatter with fresh coriander and serve with couscous or crusty bread to soak up the sauce.