A hint of lemon to many dishes brings out great favors.
Serves 4
marinate: for a while, an hour, or overnight
Preheat oven to 500℉ (260℃)
2-3 minced garlic cloves
1 tsp. (5 ml) each: minced fresh ginger and paprika
½ tsp. (2,25 ml) ground cumin
pinch of black pepper
1/4 cup (60 ml) olive oil
4 organic or free range chicken thighs
optional: pinch or two of saffron
1 large shredded onion
1 cup pitted favorite olives
½ organic lemon juice and zest, or Preserved Meyer Lemons
½ cup (120 ml) organic chicken broth
pinch or two of turmeric
2 Tbs. (30 ml) chopped cilantro or parsley
serve with
- couscous (not gluten free)
- rice
- quinoa (is gluten free)
- noodles (gluten free if needed)
- roasted organic potatoes
- etc.
1. Mix garlic, ginger, paprika, cumin, pepper, and oil in a bowl.
2. Add chicken, mix well, and marinate.
3. If using saffron: in a small bowl, combine the saffron with 2 Tbs. (30 ml) hot water, let sit for 5 minutes.
4. In the preheated oven, place the chicken thighs in a deep open proof pan.
5. Add to the sauce: shredded onions, olives, lemon juice and zest (or Meyer Lemons).
6. Pour over the chicken thighs.
7. Combine the broth, saffron water and turmeric in a bowl and pour over the chicken.
8. Cover with foil and bake for 15 minutes, turn over the chicken, and bake another 15 minutes or until done.
9. Meanwhile, cook the couscous, rice, etc.
10. Remove the chicken and place on a serving dish, cover with the sauce, sprinkle with cilantro or parsley.
