Making this:
Moroccan Chicken Smothered in Olives
8 skinless chicken thighs with bone
2 onions, peeled, halved and sliced
1 teaspoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoons Spanish sweet paprika
4 cloves garlic, peeled and chopped
3/4 cup cilantro leaves, chopped
2 cups low-sodium chicken broth
11 ounces pitted green olives in brine
Juice of 1 lemon
1. In the bottom of a large, flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic, and cilantro (if using). Pour chicken broth over all.
2. Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
3. Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.
Will prob. throw in some spicy red currie to heat it up a bit
