Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken thighs dry; season with salt, pepper, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon cinnamon or ginger, and ½ teaspoon turmeric. Heat 2 tablespoons oil in a wide heavy pot or deep skillet over medium-high. Brown chicken 3–4 minutes per side until golden; set aside.

2. 2

   In the same pot, soften 1 sliced onion 4–5 minutes. Add 3 minced garlic cloves, 1 tablespoon tomato paste, and optional ½ teaspoon ras el hanout or more cumin 1 minute until fragrant. Stir in 1 cup chicken stock, juice of ½ lemon, a handful of dried apricots or raisins, and a handful of green olives if you like.

3. 3

   Nestle chicken back in. Bring to a simmer, cover, and cook on low 18–22 minutes until chicken is tender and cooked through and the sauce is glossy and spoon-coating. Uncover the last 5 minutes if you want it thicker. Taste for salt and lemon.

4. 4

   Serve over couscous or rice with chopped cilantro or parsley and toasted almonds. You want fragrant sweet-savory chicken in a sticky sauce — not bland boiled chicken in watery broth.