Ingredients

• 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
• Salt & coarsely ground pepper, to taste
• 2 tablespoon extra-virgin olive oil, divided
• 1 large onion, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons finely chopped fresh red or green chile pepper
• 4 cups reduced-sodium chicken broth
• 2 all-purpose potatoes, (8 ounces), peeled and diced
• 1/2 cup large green olives, pitted and coarsely chopped
• 2 tablespoon lemon juice
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 1 tablespoon ground cumin
• 1 tablespoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 cup chopped fresh cilantro

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Cooking Directions

Step 1

Preheat oven to 375°F.

Step 2

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Step 3

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Step 4

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.