Moroccan Chicken with Roasted Onions and Kalamata Olives
This Moroccan chicken combines warming spices and olives for an authentic North African dish.
By Lisa Jo B.
Total Time: 1 hr Servings: 4
Ingredients:
1 large onion (roughly chopped)
8 skinless/boneless chicken thighs
½ cup olive oil
1 tablespoon ginger powder
1 tablespoon turmeric powder
1 tablespoon paprika
1 tablespoon salt
A couple of hearty handfuls of pitted Kalamata olives
A bunch of cilantro, roughly chopped
Directions:
Preheat the oven to 375°F.
Place ½ of the onion on to the bottom of a rectangular casserole dish.
In a medium bowl combine olive oil, paprika, ginger, turmeric and salt. Stir thoroughly. Take chicken thighs, one by one, and dip into the oil mixture, opening the chicken thigh to coat the inside and then let it drip a little back into the bowl, then transfer to a casserole dish and place on top of the first layer of onions.
Make sure there is a generous amount of the oil mixture on each piece of chicken. If you have leftover oil, pour it evenly on top of the chicken.
Cover with the rest of the onions and olives. Place cilantro on top.
Bake for 1 hour until fully cooked. Serve in bowls with oil mixture from bottom ladled over top.