•INGREDIENTS
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup chicken broth
1 can (14-ounce) diced tomatoes
1 cinnamon stick
1 preserved lemon, chopped
1/2 cup green olives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
•INSTRUCTIONS:
Mix the Spices: In a small bowl, combine paprika, cumin, ginger, cinnamon, turmeric, cayenne, and salt. Rub the spice mixture all over the chicken thighs.
Brown the Chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and brown on both sides, about 5 minutes per side. Transfer to a plate.
Sauté Aromatics: Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
Add Liquids: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add diced tomatoes and the cinnamon stick. Return the chicken to the pot.
Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Finish the Dish: Add preserved lemon, olives, cilantro, and parsley. Simmer uncovered for 10 more minutes or until the chicken is very tender.
Serve: Discard the cinnamon stick. Taste and season with additional salt if needed. Serve with the sauce spooned over the chicken, garnishing with extra cilantro and parsley if desired.