Moroccan Chicken And Olives

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

The Caterpillar is one of the most curious residents of Tulgey Wood. His Socratic method of speech often leaves his companions confused, but even this circuitous conversationalist would approve of Moroccan Chicken and Olives. This traditional Middle Eastern dish offers a tangy blend of paprika, cumin, and coriander seeds. It’s perfect for diners of all sizes—from 3 inches tall upward!

Ingredients

• 2 teaspoons paprika
• 2 teaspoons ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon whole coriander seeds
• ½ teaspoon turmeric
• ½ teaspoon ground nutmeg
• Freshly ground black pepper
• Zest of 1 lemon
• 8 skin-on, bone-in chicken thighs
• 2 tablespoons olive oil
• 1 cup vegetable stock
• 1 bunch parsley, divided
• 2 yellow onions, cut into large chunks
• One 10-ounce jar garlic-stuffed olives, drained
• Cooked rice or couscous, for serving (optional)

Directions

1. Preheat the oven to 375°F.
2. In a small bowl, mix together the paprika, cumin, ginger, coriander seeds, turmeric, nutmeg, black pepper (to taste), and lemon zest.
3. Rub the mixture under and into the skin of each chicken thigh.
4. In a large Dutch oven set over medium-high heat, heat the olive oil until shimmery.
5. Add the chicken thighs (in batches, if necessary), and brown with the skin side down, about 5 minutes, or until the thighs are a deep golden brown.
6. Remove to a plate and repeat until all the chicken thighs have been browned.
7. Add the vegetable stock to the pan, and use it to deglaze the bottom; then bring to a simmer.
8. Reserve about ½ cup of the parsley leaves for serving; place the rest of the bunch, stems included, into the bottom of the pan.
9. Cover with the onions and chicken thighs, and then scatter the olives over the top.
10. Put the lid on the Dutch oven, and bake in the oven for 30 minutes.
11. After 30 minutes, remove the lid and bake another 10 to 15 minutes or until the internal temperature reaches 165°F.
12. Roughly chop the reserved parsley leaves, sprinkle over the chicken, and serve on a bed of rice or couscous.

Yield: 6 to 8 servings