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2 TBSP EVOO

8 small chicken thighs (about 2 ¼ lbs)

Kosher salt and pepper

1 onion, thinly sliced

2 cloves garlic, finely chopped

1tsp ground cumin

1 tsp cinnamon

½ tsp ground coriander

½ tsp ground ginger

1 cup low-sodium chicken broth

2 TBSP chopped preserved lemon

¼ cup flat-leaf parsley, chopped

 

  1. Heat oven to 425˚ heat oil in large oven-safe skillet on medium. Season chicken with ½ tsp each salt and pepper and cook until golden brown, and crisp, about 10 minutes. Flip and cook 1 minute more; transfer to plate and cover to keep warm.
  2. Add onion to skillet and cook, covered, stirring occasionally, until tender, about 8 minutes. Uncover and stir in garlic, cumin, cinnamon, coriander, ginger and ½ tsp each salt and pepper and cook, stirring occasionally, until onion is golden brown, 5 to 6 minutes more.
  3. Stir in broth, scraping up any browned bits. Return chicken (along with any juices) to skillet; stir in preserved lemon. Transfer to oven and roast until chicken is cooked through (165˚F), 8 to 10 minutes.
  4. Sprinkle with parsley and serve.

 

Serves 4

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