Moroccan spiced chicken with olives and yogurt recipe

Ingredients

• 6 chicken thighs, skin-on, bone-in
• Salt and pepper to taste
• 1½ tbsp olive oil
• 1 red onion, thinly sliced
• 1 cup chicken broth
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• ¾ tsp ground cinnamon
• ¾ tsp ground ginger
• ¼ tsp turmeric
• ½ cup olives
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• Yogurt, to serve (optional)

1. Preheat the oven to 375°F.
2. In a large skillet or oven-safe pan, heat the olive oil over medium-high heat.
3. Then season the chicken thighs with the salt and pepper and cook for about 6 minutes or until golden-brown.
4. Remove the chicken, place on a tray or plate and cover to keep warm. Set aside.
5. Add in the onions and cook for 5 minutes or until soft. Add in the broth and spices and stir. Add in the chicken thighs and coat evenly with the broth.
6. Place the pan in the oven and bake for 30 minutes or until chicken is cooked through. Turn on the oven broiler to medium-high and broil for 5 minutes or until chicken is golden brown and crispy. Add in the olives, lemon juice and parsley. Serve with yogurt, if desired. Enjoy!