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
- 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.
- 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.
- 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.
- Sprinkle with parsley and serve.