Recipe by Molly Sims
|Start to Finish||Servings|
Serves 4 to 6
2 tbsp. olive oil
6 bone-in, skin-on chicken thighs (about 2 1/2 lb.)
1 very large onion, chopped
4 cloves garlic, finely chopped
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. paprika
1 tsp. turmeric
4 medium carrots, cut into 1/2-inch slices (about 3 cups)
2 1/2 cups chicken stock
1/2 cup pitted green olives
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 lemons—2 tsp. zest plus 2 tbsp. juice from 1 lemon and 1 lemon thinly sliced
Cooked whole-wheat couscous, for serving
1. In a large cast-iron skillet, heat the oil over medium-high. Season the chicken with salt and pepper. Add to the skillet, skin-side down. Cook until browned, 6 to 8 minutes per side. Transfer the chicken to a large bowl. Reserve 2 to 3 tbsp. drippings in the skillet.
2. Add the onion to the skillet. Cook over medium-high heat, stirring often, until golden, about 8 minutes. Add the garlic and spices. Cook, stirring often, until fragrant, about 1 minute. Mix in the carrots, stock, olives, 1/4 cup parsley, and the lemon zest and juice. Return the chicken to the skillet, skin-side up. Bring to a boil. Reduce heat to medium-low. Top the chicken with the lemon slices.
3. Cover and cook until the chicken is just cooked through, about 12 minutes. Uncover and simmer until the carrots are very tender and the sauce reduces slightly, about 15 minutes; season. Top with more parsley. Serve with couscous.