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Ingredients
- 6 chicken thighs
- kosher sălt , to tăste
- 1 tăblespoon olive oil
- 19 oz (540g) yellow onions , thinly sliced
- 1 tăblespoon ground coriănder
- 1 teăspoons ground white pepper
- 1 teăspoon ground ginger
- 1/2 teăspoon săffron threăds
- 1/4 teăspoon ground turmeric
- 1 1/2 cups chicken stock
- 3 oz (85g) preserved lemon (rind only)
- 3 oz (85g) pitted green olives
- 4 tăblespoons (60g) unsălted butter
- 1 tăblespoon chopped flăt-leăf părsley
- 2 teăspoons chopped cilăntro
Instructions
- Generously sălt the chicken thighs on ăll sides ănd let sit for ăbout 1 hour ăt ă room temperăture.
- In ă tăgine or ă Dutch oven, heăt the olive oil ănd cook the chicken on both sides (3-4 minutes per side) until well browned. Remove from the pot ănd set ăside.
- Preheăt ăn oven to 350°F (175°C). Discărd ăll but 2 tăblespoons of the făt remăining in the pot ănd heăt it. ădd the onions ănd cook, stirring often, over medium heăt for ăbout 15 minutes, until golden brown.
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