Ingredients:
2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
Salt and ground black pepper
3 Tablespoons olive oil
8 bone in, skin on chicken thighs (about 3 pounds), skinned and trimmed of excess fat
1 large onion, halved and sliced thin
2 Tablespoons water
4 medium garlic cloves, minced
2 bay leaves
2 cups chicken stock
1/2 cup golden raisins
1 (2-inch) strip of lemon peel
3 Tablespoons juice from 1 lemon
1/2 cup kalamata olives, pitted and coarsely chopped
2 Tablespoons chopped fresh parsley or cilantro leaves
Directions:
Combine paprika, cumin, ginger, coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 2 Tablespoons olive oil in a large bowl. Pat the chicken thighs dry with paper towels, then place in the bowl with the spices. Coat chicken with the spices.
Heat the remaining Tablespoon of olive oil in a skillet over medium heat. Add half of the chicken thighs, skin side down, and cook without moving until lightly browned. Flip chicken and continue to cook until second side is golden. Transfer browned chicken to a plate and set aside. Repeat with remaining chicken thighs. Place chicken in a slow cooker/crockpot.
Add onion and water to the same skillet and return to medium high heat. Cook, scraping the brown bits on the bottom until the onion has softened and begins to brown. Place the onions in the slow cooker/crockpot.
Add the minced garlic, bay leaves, raisins, lemon peel, olives and chicken broth to the crock pot. Cover and cook on low for 4-6 hours or high for 2-4 hours.
To serve, add lemon juice to dish and stir. Season with salt and pepper to taste. Pour sauce over the chicken and sprinkle with parsley or cilantro.
* To make ahead/freezer meal - Prepare chicken as directed above and allow to cool. Place cooled, cooked chicken in a gallon sized freezer bag. Prepare the onions as directed above and place in the same gallon sized freezer bag. Add the minced garlic, bay leaves, raisins, lemon peel,and olives in the freezer bag; seal and freeze. When ready to prepare, defrost completely. Place contents of freezer bag in a slow cooker/crockpot. Add the chicken broth to the slow cooker/crockpot and cover. Cook on low for 4-6 hours or high for 2-4 hours. To serve, add lemon juice to dish and stir. Season with salt and pepper to taste. Pour sauce over the chicken and sprinkle with parsley or cilantro.
Makes 4 servings
This recipe was inspired in whole or in part by What’s Cookin’ Chicago?
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