Braised Moroccan Chicken and Olives

Ingredients

• 4 bone-in, skin-on chicken thighs

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground turmeric

• 1/4 teaspoon cayenne pepper

• 1/2 cup green olives, pitted

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh cilantro

• 2 tablespoons TAO Olive Oil (e.g. Garlic Infused Olive Oil or Lemon Pressato Olive Oil)

• 2 tablespoons TAO Balsamic Vinegar (e.g. Traditional or Pomegranate)

• Salt and pepper to taste

Directions

1. Preheat your oven to 350°F.

2. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

3. Add the chicken thighs to the pot and cook for 3-4 minutes on each side, until browned. Remove the chicken from the pot and set it aside.

4. Add the chopped onion to the pot and cook for 2-3 minutes, until softened.

5. Add the minced garlic and all of the spices (cumin, coriander, paprika, cinnamon, ginger, turmeric, and cayenne pepper) to the pot and cook for 1-2 minutes, until fragrant.

6. Add the chicken back to the pot and pour in 2 cups of water. Bring the mixture to a simmer.

7. Cover the pot with a lid and transfer it to the preheated oven. Bake for 45 minutes.

8. Remove the pot from the oven and stir in the green olives, chopped parsley, and chopped cilantro. Return the pot to the oven and bake for an additional 15 minutes, until the chicken is tender and cooked through.

9. Remove the pot from the oven and drizzle 2 tablespoons of balsamic vinegar over the top of the chicken.

10. Serve the Braised Moroccan Chicken and Olives hot with rice, couscous, or crusty bread.