Recipe for Chicken Thighs with Broth, Olives, and Sliced Tomatoes
Ingredients:
4 chicken thighs (skin can be removed if desired)
1 large onion, finely chopped
3 garlic cloves, crushed
2 tablespoons olive oil
1 cup chicken broth (or water with a bouillon cube)
1 cup green or black olives, pitted
2 large tomatoes, sliced into rounds
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
Salt to taste
A handful of chopped parsley and cilantro
Preparation:
1. Preparing the Chicken Thighs:
Wash the chicken thighs well and pat them dry with a clean towel.
Season them with paprika, turmeric, ginger, black pepper, and salt. Let them marinate for 15 minutes.
2. Preparing the Base:
Heat the olive oil in a deep skillet or tagine over medium heat. Add the chopped onion and sauté until translucent.
Add the crushed garlic and stir for a minute.
3. Cooking the Chicken:
Place the chicken thighs in the skillet or tagine and let them brown slightly on both sides until they develop a golden color.
4. Adding the Broth:
Pour the cup of broth over the chicken. Cover the pot and let the mixture simmer on low heat for about 20 minutes.
5. Adding the Olives and Tomatoes:
Add the olives and tomato slices over the chicken Let the.
mixture cook for another 10 minutes until the flavors meld together.
6. Final Touch:
Sprinkle the chopped parsley and cilantro over the chicken and remove it from the heat.
Serving:
Serve the chicken thighs with the broth, olives, and sliced tomatoes hot, alongside fresh bread or Moroccan couscous.
Note:
You can add slices of preserved lemon for an extra burst of flavor.
Ensure the chicken is fully cooked inside for perfect results.
Enjoy your meal!
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