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Chicken Thighs with Moroccan Olives & Orange

Course Main Course
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people
Author Lucia Hawley

Ingredients

  • 1 lb chicken thighs bone-in and skin on (about 4-6 thighs typically)
  • 1 orange sliced in half
  • 1 medium onion peeled, cut in half and sliced into thin wedges
  • 1/3 cup Moroccan cured olives or olives of your choice, green olives also work well here, cut in half, pits removed if not already pitted
  • 4 cloves of garlic peeled
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon turmeric listen, if you were very lovely, you would actually use a small bit of saffron instead.
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sea salt

Instructions

  1. Preheat oven to 400 degrees.
  2. In your baking tray (9x13 is good, ceramic or glass is great), add the juice from 1/2 an orange (reserve the other half for now), and the olive oil through the dry spices and salt above. Whisk to combine.
  3. Add in the onion wedges, halved olives and garlic cloves.
  4. Slice the remaining half an orange, then add the orange slices into the pan, too.
  5. Toss the chicken thighs in the marinade, coating with the spices evenly all over. Place the chicken thighs skin-side up on top of the onion, orange and olive mixture. Allow to marinate up to 12 hours/overnight if you desire--or, it's time to cook now!
  6. When ready, place the baking tray into the oven and bake the chicken thighs for 60 minutes.
  7. Allow to cool, then serve!