• 3 garlic cloves, minced
  • 1/4 tsp saffron threads, crushed
  • 1 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • salt and pepper
  • 8 bone in skin on chicken thighs
  • 3 TBSP grapeseed oil
  • 2 onion, chopped
  • 3 roma tomatoes, seeds removed and chopped
  • 1 cinnamon stick
  • 1 1/2 cup castelvetrano olives, pitted
  • 2 cups chicken stock
  • 1 TBSP tomato paste
  • 1 preserved lemon
  • 1/2 cup frozen peas, thawed
  • 1/4 cup cilantro leaves

Passo a passo

  1. Rice for serving
  2. Mix together the garlic, saffron, paprika, cumin and coriander. Season the chicken on all sides with salt and pepper. Rub spice mixture all over chicken. heat a large cast iron skillet over medium high heat and add oil. Sear chicken until golden brown on both sides. Remove chicken and set aside.
  3. Add onion and saute until soft, then add tomatoes, cinnamon stick, olives, chicken stock and tomato paste, stir to combine. Cut lemons in half and remove the pulp, cut the skin into strips and add to the pot. Bring to a boil, return chicken to the pan and then cover and simmer for 25 minutes. stir in the peas and cilantro in the last 5 minutes of cooking. Serve over rice and garnish with more cilantro.