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Moroccan Chicken Smothered in Olives

Alex Witchel
  • 45 minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs with bone

3/4 cup

Cilantro, fresh leaves

4 cloves

Garlic

1 tsp

Ginger, ground

1

Lemon, Juice of

2

Onions

2 cups

Chicken broth, low-sodium

11 oz

Green olives, pitted in brine

1/4 cup

Salt

1 tbsp

Spanish sweet paprika

1/2 cup

Sugar

2 tsp

Turmeric, ground

2 tsp

Cumin, ground