Page 17 - 2021 Passport on a Plate Final

INSTRUCTIONS

1. In a small bowl, mix together the ingredients
for the spice mix then place chicken thighs
into a large bowl and pour spice mix on top
and rub the chicken throughout to get the
spices incorporated. Refrigerate for 3-4
hours.
2. Heat 2-3 tablespoons of olive oil in a large
cast iron skillet over medium-high heat. Add
chicken and brown on both sides. Remove
and place on plate. It's okay if it's not fully
cooked through yet. You are just browning it.
3. Add the onions and cook for 10-15 minutes,
until softened and brown. Add cinnamon
stick to the onions then place the chicken
back on top.
4. Sprinkle olives all over, along with the
preserved lemons. Pour the preserved lemon
juice and chicken stock together and mix
then pour into skillet.
5. Cover and let simmer on low heat for 30
minutes.
6. Prior to serving, sprinkle fresh parsley on
top, if desired.

NUTRITION FACTS

Serving: 1 SERVING | Calories: 263 KCAL |
Carbohydrates: 11 G | Protein: 24 G | Fat: 13 G |
Fiber: 2 G | Sugar: 4 G

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