Moroccan Chicken (Print Version)

# Ingredients:

01 - 2 teaspoons paprika.
02 - 1 teaspoon ground cumin.
03 - 1 teaspoon ground ginger.
04 - 1/2 teaspoon ground cinnamon.
05 - 1/2 teaspoon turmeric.
06 - 1/4 teaspoon cayenne pepper.
07 - 1 teaspoon salt.
08 - 4 chicken thighs, bone-in and skin-on.
09 - 2 tablespoons olive oil.
10 - 1 onion, chopped.
11 - 4 garlic cloves, minced.
12 - 1 tablespoon tomato paste.
13 - 1 cup chicken broth.
14 - 1 can (14 oz) diced tomatoes.
15 - 1 cinnamon stick.
16 - 1 preserved lemon, chopped.
17 - 1/2 cup green olives.
18 - 1/4 cup fresh cilantro, chopped.
19 - 1/4 cup fresh parsley, chopped.

# Instructions:

01 - Mix paprika, cumin, ginger, cinnamon, turmeric, cayenne and salt. Rub on chicken.
02 - Heat oil in Dutch oven. Brown chicken 5 minutes per side. Remove to plate.
03 - Cook onion until soft. Add garlic and tomato paste, cook 1 minute.
04 - Add broth, scraping up bits. Add tomatoes, cinnamon stick and chicken.
05 - Bring to boil, reduce heat and simmer covered 30 minutes.
06 - Add lemon, olives, herbs. Simmer uncovered 10 minutes. Remove cinnamon stick.

# Notes:

01 - Serve with sauce spooned over top.
02 - Garnish with extra herbs if desired.

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