Ingredients
- 3 boneless chicken thighs
- 2 medium onions, sliced
- 100g green olives
- 2 teaspoon cumin
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika
- 3 tablespoons of extra virgin olive oil
- 2 teaspoon turmeric
- 5 cloves of garlic, chopped
- 2 Italian tomatoes, diced
- 1/4 cup fresh squeezed lemon juice
- 1/2 teaspoon pepper
- 1 cup chicken broth
- 1 cup chopped fresh cilantro
- 1 teaspoon of salt
Preparation
Heat the olive oil in a large frying pan. Season the chicken with salt, paprika, turmeric, pepper and cumin.
Arrange the chicken in the pan and 10 minutes on each side. Remove from pan and set aside.
In the same pan, brown the onions and garlic until the onions are soft and translucent.
Add the tomatoes and cook for 5 minutes. Add the chicken, olives and chicken broth to the pan. Bring to a boil, reduce heat and simmer for 45 minutes.
Add lemon juice and 1/2 cup chopped fresh cilantro.
Let simmer for 30 minutes. Adjust seasoning if necessary
Before serving, garnish with 1/2 cup chopped fresh cilantro.
source: la-cuisine-marocaine.com
