For the Chicken
- 6 cloves garlic, finely chopped
- ¼ teaspoon saffron threads, crushed
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- Kosher salt and freshly ground black pepper
- 6-8 bone in, skin on chicken thighs
For the Tagine
- 2 tablespoons olive oil
- 3 medium onions, thinly sliced
- ¼ teaspoon ground cinnamon
- 16 green castelvetrano olives, pitted and smashed
- 1 lemon, peeled into thick slices (using a vegetable peeler to peel the lemon peel into thick 1 inch strips)
- 1 cup chicken stock
- Juice of 1/2 lemon
- 1 tablespoon chopped flat-leaf parsley
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together with ½ teaspoon of salt and ½ teaspoon freshly cracked black pepper. Rub the chicken with mixture, cover, and refrigerate to marinate for 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to plate and set aside. Add onions to skillet, and cook over medium-low heat about 15 minutes, until they begin to caramelize. Add the ground cinnamon and stir to combine.
- Put chicken on onions. Scatter with olives and the lemon strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover the skillet and place over low heat, and cook about 30 minutes, until chicken is cooked through. Scatter parsley on top, and serve.